These biscuits are simple yet very delicious, the perfect addition to an afternoon tea party or a quick mid morning snack.
Makes 24 Biscuits
100g Unsalted Butter
112g Caster Sugar
1 Egg, beaten
205g Plain Flour
2tsp Lemon Juice
Zest of a lemon
90g Icing Sugar
1.5 tbsp of full fat milk
Beat the butter and sugar together until it is pale and fluffy. Add in the egg and whisk until combined. Fold in the flour, lemon juice and knead on a lightly floured surface, incorporating half of the lemon zest. Knead until a soft smooth dough has formed.
Chill the dough for 30 minutes. While waiting crystallise the remaining lemon zest by adding a 2 tsp of caster sugar and spreading it out of a plate.
Preheat the oven to 160 degrees fan. Roll the dough to 4mm and cut out roughly 24 biscuits. Bake for 12-13 minutes, until pale golden, then cool on the tray for 10 minutes before moving to a wire rack to cool completely.
Make the icing by sifting the icing sugar, adding in the milk and another tsp of lemon juice. For best results, pipe a circle of the icing around the circumference of each biscuit then fill each piped circle with a thin layer of icing. Top with a sprinkle of the lemon zest.
Enjoy! Claudia 🙂