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Sunday, 21 April 2013

Lemon and Almond Biscuits


300 gr Plain flour
150 gr Butter (at room temperature)      
1 Egg
2 Egg yolks
150 gr Sugar
Zest of 1 lemon
80 gr Ground almonds
1 Pinch of salt
2 Teaspoons of baking powder


Preheat the oven to 160C/gas 4. 

In a large bowl, beat together the butter and caster sugar until it is light in colour and consistency. This can be done with a wooden spoon or an electric mixer. Add the rest of the ingredients then finish with your hands to form a soft pliable dough. Wrap in cling film and place in the fridge for about 30 minutes.

Dust your worktop with a little flour and roll out the dough to about 1cm thick. Using the cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go. Place on a greased baking tray and bake in the oven for about 35-40 minutes until they turn lightly golden.

Once they are cool, sprinkle them with icing sugar.

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