Thursday, 27 August 2020

Lemon Biscuits

Easy, so crumbly and utterly delicious and melt in the mouth moreish. The trouble being, one is never enough. Hey ho. I have had this recipe for years and they never fail. This quantity makes about 18-20 according to size of course, but easily doubled of course.  Made and cooked in about 20 mins plus chilling. Store in an airtight container. Please use unwaxed lemons.

Pre heat your fan oven to 160C and lightly butter a large baking tray.

In a medium mixing bowl: place

6 oz plain flour

the finely grated zest of a very large lemon or two small/medium

4 oz softened, [warm, room temp] butter

Using your hand, gradually work the butter, zest and flour together to form a stiff mixture, then work in:

2 oz caster sugar

Chill for 30 mins.

Transfer to your work surface and carefully roll out until your mixture is about ¼ inch thick. Cut into rounds or whatever shape takes your fancy. I used a simple fluted 2½ cutter. Bring together and re roll off cuts. Carefully place the dough on your prepared baking sheet and bake for about 12 mins. Allow to cool on the tray for a moment or three then cool on a rack. Sprinkle over a little caster.

Oh my! Yum yum. So lemony and buttery. The minute the above were cold my husband ate four right off!! I had to rescue some to take the photo.

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