About this recipe: These delicate lemon biscuits are bursting with lemon flavour. Children go mad for these biscuits! Do not skimp on the lemon, more lemon means more vitamins and more deliciousness!
Keep biscuits in an airtight container to to best preserve texture and freshness.
I followed the instructions carefully, but the resulting dough was far too sticky, even though I had only added the juice of one lemon. It was not possible to roll it, even after I tried adding a little more flour and icing sugar and flouring the board, my hands and the rolling pin lightly. I eventually cooked them just by dropping balls onto the baking tray and squishing them slightly - to the recommended 2.5cm depth. After 15 minutes, they had not spread at all so were far too thick and still seemed undercooked on top, but were starting to burn on the bottom so I was forced to take them out at that point. After cooling, I tried eating one and it was just awful. A horrible texture. Also, the almonds did not seem to harmonise well with the lemons. Rejected by my boyfriend and child (virtually unheard of!). - 17 Jun 2012
The ratio of flour /butter / sugar / almond is not right at all. - 20 Jul 2016
Wish I had read these comments before I made the biscuits..I agree with the sticky dough having used two lemons and 2.5cm is way too thick..they were stodgy and very disappointing . - 16 Dec 2014