Crisp Buttery Lemon Biscuits

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We make these biscuits when we want something sweet to eat in the evening and there is nothing in the house. They are that quick and easy to bake.


125g butter, at room temperature
Zest of 1/2 lemon
85g icing or caster sugar
125g plain flour, sifted

Makes 16 biscuits


1. Preheat the oven to 180C/350F/Gas 4. Cream the butter with the lemon zest (it gets the lemony flavour into the butter). You can do it by hand with a wooden spoon or in a food mixer, food processor or with an electric hand whisk.

2. Add the sugar and mix until well incorporated. Sift in the plain flour and stir until combined and no flour shows through.

3. Take a piece of parchment or greaseproof paper and drop the biscuit dough onto it. Roll it into a sausage shape of about 2 inches in diameter, using the paper to help you mould it. Use the paper to flatten the ends so you have a neat roll. Wrap in the paper and place in the fridge for 10 minutes to chill. (You can wrap the biscuit dough in two layers of cling film and freeze it at this point – you can cut the frozen log into slices and bake as below).

4. Take the biscuit dough from the fridge and unravel the paper. Cut into slices about 1/2 cm thick and lay them on an ungreased baking sheet, leaving lots of room for them to spread (they will double in width). Bake for 10-12 minutes or until they are lightly golden or 13-14 minutes if you want them to brown more and become crispier. Turn the baking trays halfway through cooking so they cook evenly.

5. Remove the tray from the oven and leave them to cool on the tray. If you attempt to move them before they are cool, they will collapse. They will be ready to eat warm in ten minutes. If you can bear to leave any for later, store the cool biscuits in a plastic bag or in a biscuit tin.

If you choose to make smaller biscuits, roll a log of 1 inch in diameter and bake the biscuits for 8-9 minutes or until golden.

Recipe Note

You can also double this recipe and make a second roll of biscuit dough and freeze it, so you’ll be even quicker next time.



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