These lemon biscuits are so quick and easy to make, you might say they are easy-peasy lemon squeezy.
They are perfect with a cup of tea, or to wrap up prettily and gift as a gift. I am yet to meet someone who doesn’t love a lemon biscuit.
They are tangy and sweet, and their beauty lies in their simplicity. Sometimes baking can take forever, and create such a mess but these little ones can be whipped up in less than 30 minutes.
I have adapted a recipe by Rachel Allen from here. To make about 30 biscuits you’ll need:
350g plain flour
Finely grated zest of two lemons
220g unsalted butter at room temperature
100g caster sugar
Preheat your oven to 180C/gas mark 4. Put your flour and lemon zest into a bowl and rub in all of the butter with your fingertips.
It’ll only take a couple of minutes until all the butter is mixed in and you are left with a lovely crumbly mixture.
Then add in the caster sugar and this is where I roll up my sleeves and really get my hands in. You’ll need to mix all the ingredients until they come together. You don’t need any water or liquid, trust me. As you are mixing and kneading and beating it all together, the butter will soften and turn it all into a lovely dough.
Once you have a firm dough you are ready to roll it out to about 1/2 a cm thick and cut out your biscuits, placing them carefully onto a baking tray.
Pop them into the oven for about 12 minutes until they just start to colour. Don’t let them brown though. Once they are ready take them out and leave them to cool on the tray before trying to move them.
Sprinkle with a bit of icing sugar if you are feeling decorative, put the kettle on and get munching.
I piled some of mine into cute little boxes with some glittery tissue paper to give to friends who were hosting us for New Year’s eve (saving a few for myself as well of course).