Fluffy, crumbly and flavourful lemon biscuits that fill a hole and are so simple to make, there really is no reason not to give them a go!
So this week I decided to bake some lemon cookies with my partner’s daughter.
Erin loves lemon flavoured things so this was an easy, obvious choice. It was also the perfect way to spend an hour or so!
After looking on Pinterest (the ultimate ‘go- to’ place for fantastic baking ideas) and the internet, I finally found a recipe that was designed for us brits (measurements being in ounces/ grams and not cups- Note to self, buy some Cups!) on the Good Food Channel page.
These biscuits really are incredibly simple and came out looking (and tasting!) lovely!
I would definitely recommend these to anyone with a small amount of time (and ingredients) that are looking for fantastic results for very little effort. These Easy Peasey Lemon Biscuits really are a tasty, beautiful biscuit!
Easy Peasey Lemon Biscuits
Ingredients
- 17 g plain flour
- 1 lemon, grated zest only
- 110g soft butter
- 50g sugar
Icing
Icing sugar
Water
Method
1. Preheat the oven to 180C/ gas mark 4.
2. Put the flour and lemon rind into a mixing bowl and rub in the soft butter.
3. Add the caster sugar and bring the whole mixture together to form a stiff dough. Do not add any water, however tempting.
Erin and I made the decision to add the juice from half the lemon and added extra flour to ensure the consistency remained the same.
4. Roll out the dough to about ½ cm thickness and cut into shapes with a cookie cutter.
For this Erin and I decided to make them about 1/ 1.5 cm thick and we found they made a much more substantial biscuit, allowing the flavour of the lemon to really come through. Obviously this is all dependant on personal preference but worth making a note of depending on the subtlety of the flavour you are going for.
5. Place carefully on a greased baking tray and cook in the oven for 6-10 minutes until pale golden.
We found that despite having a really good oven, we had to cook them for closer for 15 minutes which I attribute to having a chunkier biscuit. The key is to wait for the pale golden appearance.
6. Remove from the oven and cool on a wire rack.
7. Once properly cooled, decorate and enjoy!
For this part, Erin and I made a simple icing by mixing together icing sugar and water until it reached the right consistency. We then separated the mixture into 5 and coloured them using different food colourings. Putting out different cake decorations I then left Erin to her own devices as she loves the decorating bit the most.
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