Lemon Biscuits

22 October 2012

These biscuits were another baking first for me. I wanted to try making some biscuits as I'm planning to make some Halloween shaped ones for the children to decorate at our Halloween party. I can't wait to make some pumpkin, ghost and bat shaped ones now!
The recipe for the biscuits was from Saved By Cake by Marian Keyes. It's a recipe book that I don't see mentioned very much on the internet, but is a brilliant baking book. Maybe people looking for recipe books don't buy it as Marian Keyes is a well known 'chick lit' author and they think it's one of her fiction books! Anyway I love it and have tried a few things so far. My chocolate brownies were adapted from her recipe and they were amazing.

I changed the original recipe by making them lemon flavoured and jazzed them up with some lemon icing drizzled over the top.  My little helper Oliver had a marvellous time cutting the shapes out of the dough for me. He wanted to try out all the different sized cookie cutters so they ended with massive ones and tiny ones and all the sizes in between! I decorated the smallest biscuits with smiley faces for the children.

Lemon Biscuits

Makes 30
Preparation time 15 minutes plus 1 hour chilling time
Cooking time 10 - 15 minutes

200g butter
200g caster sugar
1 large egg
2 lemons
400g plain flour
100g icing sugar

Use an electric mixer to beat the butter and caster sugar together in a bowl until creamy. Crack in the egg, then beat again until the mixture is light and fluffy. Finely grate in the zest of the lemons and add the flour to the bowl. Mix with a wooden spoon until the dough comes together – don’t be worried if the dough still seems quite wet at this stage, it will really firm up in the fridge. Wrap the dough in clingfilm and pop in the fridge for about 1 hour to let it firm up.

Preheat your oven to 180°C {350°F} Gas 4. Line a large baking tray with greaseproof paper.

Lightly dust a work surface and your rolling pin with flour. Roll out the dough until it's ½cm thick. Use cookie cutters to cut out shapes, then place them on your lined tray. You can place them about 1cm apart as they don't spread much when baking. Pop in the oven for 10-15 minutes until they turn {funnily enough} a golden biscuit colour. Transfer to a wire rack to cool.

To make the lemon icing, squeeze the juice from one of the lemons. Sift the icing sugar into a bowl and mix with enough lemon juice to make a runny icing. Pour into a piping bag with a small writing nozzle and pipe over the biscuits {or drizzle with a spoon if you  like}.

I know I say this about everything, but they're perfect with a cuppa!

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