Ingredients
Method
Preheat your oven to 180C / 160C Fan / 350F and line 2 baking trays with baking / parchment paper.
Prepare the lemon
- Zest the lemon using a zester or the fine side of your grater.
- Juice the lemon, then set both the zest and lemon juice aside for later.
Mix the butter and sugar together
- Measure the butter or sugar and add them into a large mixing bowl.
- If the butter isn't soft enough, pop it in the microwave for a few seconds (not long enough to melt it), just to make it easier to mix.
- Beat the sugar and butter together with wooden spoons until they are well combined.
Add the flour and lemon zest
- Measure the flour and lemon zest then add it to your mixing bowl.
- Mix it in to the butter/sugar mixture until it is well mixed in. Bring it together with your hands so you have a nice ball of dough.
Form the lemon biscuits
- Take small pieces of biscuit dough and get them to roll them into balls. You want them to be about the size of a walnut/a small bouncy ball.
- Pop the balls on your prepared baking trays.
- With a fork, gently press down on each ball, just to flatten them slightly and give them a nice pattern.
Bake the lemon biscuits
- Bake your biscuits in the oven for 12-15 minutes. They're ready when they're turning golden brown.
- Remove them from the oven and leave them to cool on a wire rack.
Decorate the lemon biscuits
- Add a few spoons of icing sugar to your lemon juice until you have a semi-runny icing. We didn't measure the amount of icing sugar we put in – we just kept adding it until it was runny enough fo pipe but thick enough to hold it's shape on the biscuit.
- Put the icing in a small freezer bag and cut a tiny hole in one corner.
- Pipe lines in a zig zag across each biscuit and leave them to set.
- Serve and enjoy.
Video
Notes
Pop the lemon in the microwave for 10 seconds or so before you juice it. This will let you get more juice out of the lemon.