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Lemon crisps
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.
Ingredients
Serves: 24
- 125g butter, softened
- 150g caster sugar
- 1 egg
- 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
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.
Cook's note
These biscuits will have a nicely browned edge if baked on a regular thin baking tray rather than a thick or insulated one.
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Reviews & ratings
Average global rating:
(185)
Reviews in English (154)
Lovely recipe, easy to make and very tasty - 18 Oct 2011
Yummy :-) Added half a teaspoon of ground coriander. - 26 May 2014
I used the extra sugar instead of the almonds. I also substituted 3 tablespoons of lemon juice for the lemon zest. The cookies turned out great! Not too lemony and very dainty. Cool for at least 2 or 3 minutes before removing. - 08 May 2002 (Review from Allrecipes US | Canada)