This is a quick and simple recipe to whip up! So quick, I decided to start making it at 10pm last night – let’s call it a late night sweet-tooth craving! The combination of tart lemons and sweet muscovado sugar makes these little biscuits really special. Perfect for any occasion, or fill a jar with them as a sweet gift.
125g Butter (at room temperature)
100g Caster sugar
1 Free-range egg
200g Plain flour
2 Lemon zests
¼ Teaspoon baking powder
1 pinch sea salt
3 Tablespoons muscovado sugar
- Beat the butter and sugar in a bowl with an electric mixer until creamy
- Next, beat in the egg until the mixture is light and fluffy
- Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough
- Cover and place in the fridge for 2 hours, or until firm
- Preheat your oven to 180°C/350°F/gas 4
- Roll out the dough on a floured surface until ½cm thick. Cut out your desired shapes and place on a greaseproofed tray
- Sprinkle with muscovado sugar and bake for 10 to 12 minutes until the edges are light brown
- Transfer to a wire rack to cool and enjoy!
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