Moreish Lemon Biscuits
Moreish lemon biscuits are buttery, sweet, soft, and slightly chewy with an intense lemon flavour that makes you want to eat more and more.
These are one of my favourite quick and easy bakes, ideal as an afternoon treat, along with a cup of tea. Alternatively, you can make them all year round and as a gift.
They also make a great accompaniment to other desserts like my raspberry lime panna cotta recipe. I made mini ones to decorate or simply served alongside would be scrumptious.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
INGREDIENTS
For this biscuit recipe all you need are these 10 ingredients:
- Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
- Caster or granulated white sugar – gives the cookies the soft, chewy centres and a little crunch to the finished cookie once baked.
- Light brown sugar – adds a slight caramel sweetness and crunch.
- Unwaxed lemons (zest and juice) – for the flavour and texture.
- Medium egg – binds the ingredients, adds flavour and helps to make the biscuits a little lighter.
- Plain (all-purpose) flour – builds structure.
- Cornstarch – helps to create a light chewy biscuit.
- Baking powder – is a chemical leavening which increases the volume of the ingredients, creating a nice light texture.
- Bicarbonate of soda or baking soda – is another chemical leavening which works both prior and during baking. It becomes activated when it’s combined with both an acidic ingredient or liquid.
- Citric acid (optional) – adds even more acidity.
TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS CAN I MAKE?
- Lemon alternatives: Lemon can be easily substituted with other citrus flavours. Both orange or lime work great and make a delicious biscuit.
If you experiment, I would love to know how you get on and share it with the other readers.
NUTRITION
Serving: one biscuit
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These biscuits will keep in an airtight container for 3-4 days but will soften as time goes by.
Freezing: The dough can easily be frozen after scooping it into shape. After shaping, simply place them in a suitable container with parchment between layers. This will stop them from sticking together and will make baking far easier at a later date.
When you are ready to bake, simply remove them from the freezer and let them defrost for 20 minutes before baking.
Freezing the baked biscuits – cool the biscuits completely after baking and place them in a freezer bag or airtight container. They will last up to 1 month. When you are ready to serve, allow the cookies to reach room temperature before serving.
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TOOLS YOU’LL NEED
Recommendations include:
These measuring spoons are really handy for getting the right measurements of those small ingredients. I also like the fact that they are magnetic, sticking together and narrow to fit into spice jars.
These three different size scoops are perfect for ice cream, melons and cookies.
I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.
The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Moreish Lemon Biscuits
INGREDIENTS LIST
- 150 g butter
- 250 g caster sugar
- 50 g light brown sugar
- 1 pinch fine sea salt
- 2 pieces unwaxed lemons (zest and juice)
- 1 medium egg
- 250 g plain flour (all-purpose)
- 30 g cornflour (cornstarch)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda / baking soda
- 1 tsp citric acid (optional)
Preparation
- This recipe makes about 16 biscuits 10cm in diameter. I find that because the biscuits spread I can only fit 6 per baking tray. So take this into consideration when preparing to bake.Line one or more baking trays with parchment paper or silicone mat. Plus a plate or tray that fits 16 ice cream size dough balls on it, in one layer that will fit in your freezer.
- Biscuit dough: In a large mixing bowl, mix together the butter, sugar and salt using a wooden spoon or electric hand mixer until smooth and fluffy.
- Add the zest of the 2 lemons and 3 tablespoons of lemon juice to the mix. Continue beating until well combined and add the egg.
- Sift the flour, cornstarch, baking powder, baking soda and citric acid into the bowl and stir it in with a wooden spoon or rubber spatula.
- Preheat the oven to 160°C fan / 350°F / Gas 4.
- Using an ice cream scoop (I used a 3 tbsp scoop, 5cm / 2inch wide), spoon the mixture onto the prepared plate and place it in the freezer for 10 minutes.Alternatively, you can pipe dollops of the dough onto the trays directly.
- Baking: space apart 6 pieces of the chilled dough onto the baking tray. I only have one baking tray so it is necessary to repeat this two more times after the first batch was baked.Bake for 16-18 minutes until the biscuits are golden around the edges.
- Cool for 5 minutes on the tray before removing to a wire rack to cool completely.
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HAPPY BAKING!
This recipe is lovely! I adore lemons and am happy to see there’s more than a tease here. You actually get a bunch of lemon!!!
Thank you!
You stated add cream but I don’t see any in the ingredients?
Thank you, Nancy for letting me know. It was actual supposed to say mix together until smooth and creamy, I have updated the recipe.
This is by far the best lemon biscuit recipe I have tried. Thank you
Thank you for you kind comment I am so happy you enjoyed them.