About this recipe:These buttery lemon biscuits are traditional Christmas treats in Switzerland, usually made for Weihnachten (Christmas eve) and topped with sprinkles - but no worries, they can be enjoyed year-round! Give them a go for a differently sweet elevenses or afternoon tea treat.
250g caster sugar
250g butter, melted and cooled to lukewarm
1 pinch salt
500g plain flour
1 1/2 teaspoons grated lemon zest
2 egg yolks, beaten
seasonal coloured sprinkles
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In a large bowl, whisk 4 eggs; blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt, then gradually fold in the flour and lemon zest. Cover and refrigerate for at least one hour or, preferably, overnight.
Preheat oven to 170 C / Gas 3. Lightly grease baking tray.
On a floured surface, roll out dough to 5mm thickness. Cut into desired shapes using biscuit cutters. Place biscuits on prepared baking tray. Brush with beaten egg yolks and decorate with sprinkles.
Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool biscuits on racks.