Lemon crisps

    31 min

    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.

    151 people made this

    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

    Prep:20min  ›  Cook:11min  ›  Ready in:31min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. 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.
    3. On low speed, beat in flour just until blended.
    4. Drop by rounded teaspoonfuls 3cm apart on ungreased baking trays. Sprinkle with sugar or almonds.
    5. 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 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)