lunes, 3 de agosto de 1987

Lemon biscuits

Versión Española

I made these biscuits to bring them to work for my birthday. And, as the recipe makes a lot of biscuits, I also brought them to the canoe trip that we did in Germany during the weekend. They had a big success in both places! I must admit that they are quite good: like butter danish biscuits, but with a lemon taste that makes them lighter.

Before we start:
  • Difficulty: easy
  • Preparation time: 30 min
  • Cooking time: 30 min (15 min per tray) + cooling time
  • Cost: cheap
  • Origin: International
  • Recipe obtained from: Home baked, "Lemon shortbreads"

Ingredients (makes around 40 biscuits):

250g butter at room temperature
Finely grated rind of half lemon
75g sugar
3 tablespoons of milk
225g plain flour
75g cornflour
85g mixed peel, chopped finely

  • In a small bowl, beat butter, rind and sugar with electric mixture until just changed colour.
  • Add the milk. Stir in sifted flours in two batches. Mix well.
  • Place mixture into large piping bag with big tube. Pipe mixture into rosettes, about 2cm apart, onto baking-paper-lined oven trays (I used two trays). Sprinkle with mixed peel.
  • Bake in a pre-heated oven at 180-190ºC about 15 minutes or until lightly brown.
  • Stand on tray 10 minutes (to allow biscuits harden) before transferring to wire rack to cool.


If you don't feel confident enough to use the piping bag, you can make the biscuit with a spoon or with the hands. They won't look like as nice, but they'll be tasty anyway!

Original recipe is done with 55g icing sugar. With this, milk is not necessary anymore (I had to add it, otherwise the dough was too dry...).

I dusted some icing sugar to make them look nicer, but this is up to you!

Biscuits can be stored in an airtight container for up to three weeks or frozen for up to three months.

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