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!
Makes: 35 biscuits
120g butter, softened
90g icing sugar
1 egg white
zest of 1 to 2 lemons, to taste
juice of 1 small lemon
200g plain flour
65g ground almonds
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 180 C / Gas 4. Grease a baking tray or line with parchment.
In a mixing bowl beat softened butter and sugar until smooth. Add egg white and lemon zest; mix well. Add lemon juice and stir until mixture is smooth. Finally, stir in flour and then ground almonds and mix well. For easier rolling, chill the dough for 30 minutes.
Roll out biscuit mixture on a lightly floured surface to about 1cm thickness. Using upside-down glasses or your favourite biscuit cutters, cut out biscuit rounds or shapes and place gently on baking tray.
Bake in preheated oven for 10 to 15 minutes, keeping an eye on the biscuits to ensure they don't burn.
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