Have a glut of lemons and running out of ideas? Luckily, I have a passion (read weakness) for all things lemon and my lemon recipe repertoire even extends to biscuits. If sweet, tangy, soft and crumbly biscuits sound like something you’d enjoy with your mid morning cuppa, jump on through and I’ll show you how!
A deliciously soft and sweet biscuit, the secret really does lie in the icing. A lemon crisp biscuit sans icing is a little meek – but team it with the icing and I assure you, it packs an awesome punch. Before we get started, it must be noted I recommend doubling this recipe. I know two dozen biscuits sounds like a lot, but these zesty gems go down the hatch in pairs. Don’t say I didn’t warn you.
½ cup unsalted butter at room temperature
3/4 cup caster sugar
1 egg at room temperature
1½ tablespoon fresh lemon juice
1½ tablespoon lemon zest
½ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1¼ cup plain flour
for the icing
½ cup icing sugar
- Preheat oven to 175°.
- Cream together the butter and sugar.
- Add the egg, lemon juice, lemon zest and vanilla extract, mix until combined.
- Sift in the dry ingredients and mix lightly until combined.
- Drop 1½ teaspoons onto lined baking trays, leaving plenty of space between – they will spread a lot.
- Bake for around 10 minutes or until the edges are slightly golden. Let the biscuits cool on the tray for a minute before transferring to a cooling rack.
- For the icing, mix enough straight lemon juice with the icing sugar to make a thick paste. Pour the icing mix into a zip-lock bag, snip the corner and drizzle it onto the biscuits.
A recipe I discovered over at Whisk Kid many lemon seasons ago, it yields around two dozen biscuits. Get in quick to taste test before they’re all gone!
Make sure to browse our recipe archives for more great meal ideas and treats to try.