Lemon drop biscuits Makes about 15 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
4oz/120g unsalted butter or soft margarine (e.g. Stork) 2oz/60g icing sugar 4oz/120g plain flour 1oz/25g cornflour 1tsp vanilla extract Demerara sugar Zest of one lemon 1 egg or 2 egg yolks If using butter, take it out of the fridge and allow it to soften Use an electric mixer to beat the butter/margarine for 3 or 4 minutes. Slow down the mixer and gradually add the icing sugar, then the flour, cornflour, vanilla extract, lemon zest and egg. Increase the speed of the mixer to medium and let it run for a minute to get it all blended. Scoop out the dough, wrap it in clingfilm and put it in the fridge for 30 minutes. Heat the oven to 190°C/170°C fan/mark 5 Line 2 baking trays with grease-proof paper or baking parchment. Retrieve the dough and use a knife to cut it into 15-16 equal pieces. Roll each piece of dough into a ball and place on the baking tray about 2in/5cm apart. Use a fork to flatten each ball slightly. Sprinkle with a little Demerara sugar over each biscuit. Bake in the oven for 18-20 minutes or until they start to brown slightly. Remove the biscuits to a wire rack and allow them to cool completely.
Delicate, crisp melt-in-the -mouth biscuits with a hint of lemon and vanilla