Lemon Butter Biscuits - Makes 20
by Harry Ellington
08/01/2014
Ingredients: -
- • 125g unsalted butter, at room temperature
- • 100g caster sugar
- • 1 large egg, preferably free-range or organic
- • 200g plain flour, plus extra for dusting
- • ¼ teaspoon baking powder
- • a pinch of sea salt
- • 2 lemons
- • 3 tablespoons demerara sugar
Method: -
• Use an electric mixer to beat the butter and caster sugar together in a bowl until creamy
• Crack in the egg, then beat again until the mixture is light and fluffy
• Add the flour, baking powder and salt to the bowl
• Finely grate in the zest of the lemons
• Mix with a wooden spoon until the dough comes together – don’t be worried if the dough still seems quite wet at this stage, it will really firm up in the fridge
• Cover the bowl with clingfilm and place in the fridge for at least 30 minutes to let it firm up
• Mix with a wooden spoon until the dough comes together – don’t be worried if the dough still seems quite wet at this stage, it will really firm up in the fridge
• Cover the bowl with clingfilm and place in the fridge for at least 30 minutes to let it firm up
• Preheat your oven to 180°C/350°F/gas 4
• Line a large baking tray with greaseproof paper
• Lightly dust a work surface and your rolling pin with flour
• Line a large baking tray with greaseproof paper
• Lightly dust a work surface and your rolling pin with flour
• Roll out the dough until ½cm thick
• Use cookie cutters to cut out shapes, then place them on your lined tray
• Sprinkle with demerara sugar and bake for around 12 minutes until the edges are light brown
• Transfer to a wire rack to cool
• Use cookie cutters to cut out shapes, then place them on your lined tray
• Sprinkle with demerara sugar and bake for around 12 minutes until the edges are light brown
• Transfer to a wire rack to cool
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