- 225g unsalted butter
- 225g (1 cup) white granulated sugar
- 1 very large egg (or 2 very small eggs)
- zest and juice of 1 lemon
- good pinch of ground nutmeg (optional)
- 450g (2 2/3 cups) plain flour
- 2 teaspoons baking powder
Family members recall Auntie Tottie Thorburn cooking these biscuits, cut into fingers, on large baking trays in the fuel stove at Meroogal.
Makes 30–50 depending on size
|Preheat the oven to 180°C (160°C fan-forced).
Cream the butter and sugar until pale and fluffy, then beat in the egg thoroughly. Add the lemon zest, 1 tablespoon of the lemon juice, and the nutmeg, if using, and stir well.
|Sift the flour and baking powder into the butter mixture and mix until fully incorporated. Turn out onto a well-floured board and knead into a smooth dough, adding a little extra lemon juice if the dough is too dry.
|Working in small batches, roll the dough out to 3–5-mm thickness between two sheets of baking paper and cut into desired shapes with biscuit cutters. Place on a baking tray lined with baking paper and cook for 12–15 minutes or until the biscuits just start to colour. Transfer the biscuits to a wire rack and allow them to cool and harden, and repeat the process until all the biscuits are made.
Store in an airtight container for up to 2 weeks.