Lemon Cream Biscuits

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.