Sun, 12 April 2026
Simply delicious! These biscuits can be stored for 3-4 days in an airtight container. They are equally as nice without the lemon icing.
Ingredients:
4oz/110g sugar
4oz/110g butter
1 egg
Grated zest of ½ lemon
8oz/225g plain flour
Method:
Cream butter and sugar together with the lemon zest
Add in the egg and the plain flour
Allow to rest. I normally leave this refrigerated overnight. The mixture can be successfully frozen at this time also.
Tear off a piece of dough and roll into a small ball.
Place it on a lined baking tray and flatten lightly with a fork.
I think it is best to re refrigerate the biscuits at this time.
Cook at 190C/375F/Gas Mark 5 for 6-8 minutes.
When cool you can sandwich them together with a tangy lemon icing.
2oz/50g softened butter
4oz/110g icing sugar
Zest of one lemon
Cream the icing sugar, lemon zest and butter together in a large mixing bowl.
Sandwich the biscuits together with the icing
Dust with icing sugar or half dip the biscuits in melted chocolate.
