I had some lemons leftover from a lemon drizzle cake and couldn’t decide what to do with them and then I thought what about some biscuits.
These biscuits defiantly give me some summer vibes and just make me super excited about the summer ahead.
These biscuits use both the zest and juice as I want a really vibrant and fresh lemon taste. I could smell these biscuits in the fridge even before I had baked them which I think is a good sign of a tasty biscuit.
It is a really simple dough to make and you can easily have some yummy biscuits within an hour.
The best biscuits in my opinion are the simplest biscuit but still pack a bunch of flavour. I just added a little drizzle of icing to top and a little sprinkle of lemon zest which just makes these simple biscuits look beautiful.
- 200 g Unsalted Butter
- 140 g Caster Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 2 Lemons Zest and Juice
- 280 g Plain Flour
- 150 g Icing Sugar
- Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour and mix until incorporated*.
- Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits.
- Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool.
- Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.