Thursday, 8 March 2012

Zzing - Lemon Biscuits

These were just wonderful! There's just something about lemons that is so refreshing. And these biscuits proved to be full of lemon without being sour.
I would have piped the biscuits out though to ensure absolutely round biscuits.

At this point I decided to make my own piping bag for the icing. Making it wasn't a problem. Using it was an entirely different challenge.
Evidently I filled it too much and couldn't seal the bag properly. Then I squeezed like mad which made the hole at the tip grow larger with each squeeze. Ho-hum. We live and learn.


  • 1/2 cup unsalted butter, room temp

  • 3/4 cup sugar

  • 1 egg, room temp

  • 1 1/2 Tbsp lemon juice

  • 1 1/2 Tbsp lemon zest (I used the zest from the whole lemon)

  • 1/2 tsp vanilla

  • 1/2 tsp baking powder

  • /4 tsp salt

  • 1 1/4 c (156 g) flour

  1. Preheat oven to 175 degrees C and line baking trays with parchment paper

  2. Cream butter and sugar together in a large bowl

  3. In a small bowl whisk the salt, flour and baking powder

  4. Add the egg, juice and zest to the butter mixture and ensure it is all mixed in

  5. Add the flour mixture and mix until well combined

  6. If you're not too particular about shape, then dollop a teaspoonful cookie mixture into a lined cookie tray leaving space for spreading

  7. Bake for about 10-12 mins or until the edges turn golden

  8. Remove immediately and leave to cool on wire rack

  9. In a small bowl, mix about 3/4 cup of icing sugar with just enough lemon juice to make the icing pipe-able

  10. When the biscuits have cooled, fill your piping bag with icing and ice biscuits as desired

  11. Leave icing to set before stacking


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