Recipe | Lemon biscuits

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Lemon and almond Biscuits

The perfect midweek treat with a cup of tea

You will need 


4oz/110g sugar

4oz/110g butter

1 large egg

Grated zest of 1 lemon

4oz/110g plain flour

4oz/110g ground almonds



1. Preheat the oven to 180C/350F/Gas Mark 4

2. Cream the butter, orange zest and the sugar together until very pale and fluffy

Mix in the egg and incorporate the flour until the mixture comes together. Transfer the mixture onto a lightly floured work surface and bring the mixture together and then transfer to the fridge and allow to rest for an hour or so.

3. Roll out the pastry on a lightly floured work surface and using a shamrock shaped cutter cut out the biscuits. Obviously you can use a whole series of biscuit cutters if you wish to create different shapes.

4. Transfer the biscuits to a greased baking tray and refrigerate again for one hour. I find this stage prevents the biscuits from spreading during baking.

5. Bake in the hot oven for 10-12 minutes or until just golden brown. Remove the biscuits from the oven and allow to cool on the tray.

6. Make the icing by mixing together the lemon juice and icing sugar and drizzle this hap-hazzardly over the biscuits and decorate, if desired with some edible decorations.