Crisp Lemon and Butter Biscuits

    Crisp Lemon and Butter Biscuits

    Recipe photo: Crisp Lemon and Butter Biscuits
    3

    Crisp Lemon and Butter Biscuits

    (84)
    2hr25min


    84 people made this

    About this recipe: This recipe makes a very good, crisp buttery biscuit, which is full of lemony goodness. Feel free to cut the biscuits into any shape you prefer.

    Ingredients
    Makes: 30 biscuits

    • 115g butter, softened
    • 100g caster sugar
    • 1 egg
    • 200g plain flour
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 65g granulated sugar for sprinkling

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg unti light and fluffy. Mix in flour, lemon juice and zest, baking powder and salt. Cover, refrigerate about 2 hours or until firm.
    2. Preheat oven to 180 C / Gas 4.
    3. Roll out dough, a small amount at a time, to 6mm thickness on well-floured surface with floured rolling pin. (Keep remaining dough in refrigerator.) Cut with 7.5cm round pastry cutter. Transfer to ungreased baking trays. Sprinkle with sugar.
    4. Bake 8 to 10 minutes until lightly browned on edges. Cool 1 minute on baking trays. Remove to wire racks; cool completely. Store in airtight container.
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    Reviews & ratings
    Average global rating:
    (84)

    Reviews in English (75)

    6

    This were really nice! but in my opinion they need way more lemon zest.  -  01 Mar 2012

    3

    fab!  -  22 Feb 2012

    by
    58

    After reading the reviews I still tried the recipe sans lemon or vanilla extract. Instead I increased the lemon zest to 1 tablespoon. I rolled the dough out to 1/8" and baked for 10 minutes without using the sugar coating. The consistency was great; I got a nice golden color around the edges. I drizzled the cookies with an icing made from ~ 1 cup confectioner's sugar, 1 tbsp. lemon juice and ~ 1/4 tsp. lemon zest. I let the icing dry (about 1 hour) before stacking for storage. My daughters gave them a double thumbs-up for taste. Most of the flavor intensity came from the icing instead of the cookie. Remember that it's a lemon and butter cookie, and I tasted a good balance of both from my procedure.  -  15 Dec 2008  (Review from Allrecipes US | Canada)

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