Moreish Lemon Biscuits
Servings: 16 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.
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.
