This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
These lemon biscuits are taken from a South African recipe book, and are a light and tangy shortbread-like biscuit. The prominent, tart lemon flavour is beautifully cut by the golden sugar used in this recipe, and these biscuits are lovely alongside a cup of tea.
Ingredients
- 170g Butter
- 140g Caster sugar
- 225g Plain flour
- 1 Lemon (zest and juice)
- 1/2 tsp Vanilla extract
- Plus extra golden/granulated sugar to dust
Directions
- Cream the butter and sugar until light and fluffy
- Mix in the flour, lemon juice and zest until a smooth, thick dough is formed
- Roll the dough into a think sausage and wrap in cling film, then leave to chill in the fridge until firm (at least half an hour)
- Preheat the oven to 175°C (155°C fan)
- Cut the dough into slices and gently coat in golden/granulated sugar, then place on a lined tray
- Bake for 15-30 minutes, or until golden and slightly crisp
- Once cooled, store in an airtight container
