Lemon biscuits
Print recipeIngredients
- 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
Note
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
Directions
| 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. | |