About this recipe:Great fresh lemon taste in a chewy little biscuit with a nice crisp brown edge. If you don't have the almonds, you can substitute 4 tablespoons additional sugar instead.
125g butter, softened
150g caster sugar
1 tablespoon lemon zest
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
150g plain flour
50g flaked almonds
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:11min › Ready in:31min
Preheat oven to 180 C / Gas mark 4.
Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
On low speed, beat in flour just until blended.
Drop by rounded teaspoonfuls 3cm apart on ungreased baking trays. Sprinkle with sugar or almonds.
Bake 10 to 12 minutes until edges are lightly browned. Cool on baking tray 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week.
These biscuits will have a nicely browned edge if baked on a regular thin baking tray rather than a thick or insulated one.