These Lemon Biscuits are very quick and easy to make and also very versatile. They are made of lovely buttery shortbread, flavoured with zesty lemon, and the addition of ground almonds keeps them moist and gives them a lovely crumbly texture.
I tend to make mine heart-shaped (if you look at the rest of my blog you will see that I love heart-shaped food) as I think hearts are pretty! However, round is fine – or any other shape you like. They are great biscuits to make with children, as they are very straight-forward, so if you want to get creative (and have the right kind of cookie cutters) you could go for flowers or rabbits or trains or whatever takes your fancy!
These biscuits are excellent as an accompaniment to ice-cream – I particularly like them with my Elderflower Ice-cream – but they are also great with morning coffee or afternoon tea. I think they would also make a good edible gift for a birthday or Mothers’ Day.Print
Crisp, buttery and zesty, these Lemon Biscuits make a fantastic accompaniment to ice-cream or sorbet but are also great with a cup of tea!
- 225 g butter
- 85 g caster sugar
- 275 g plain flour
- 25 g ground almonds
- Zest of one lemon
- A little extra caster sugar (optional)
- Set your oven to 200 degrees C/gas mark 6.
- Cream the butter and sugar together until pale and fluffy.
- Add the flour, ground almonds and lemon zest and combine to form a soft dough.
- Gently roll out the dough on a floured surface and cut into shapes using a cookie cutter. I tend to make them either heart-shaped or round or any shape you like!
- Place the dough shapes on a lightly floured baking tray.
- Bake for 20 minutes until firm and golden.
- Remove from the oven and allow to cool on the baking tray for five minutes or so. If you wish, sprinkle each biscuit with a little caster sugar while it is still warm.
- Transfer the biscuits to a cooling rack and allow to cool completely.
Keywords: lemon biscuits
You may also like…