Lemon butter biscuits! These deliciously satisfying biscuits are packed with the flavour of lemon flavour. Simple and quick to bake, they melt in your mouth. A perfect afternoon treat or to serve alongside a dinner party dessert.
Lemon is one of our favourite flavours and these lemon butter biscuits pack a punch of lemon flavour. Fruit bowls in our homes are never without this bright yellow citrus, be it for sweet or savoury cooking. Last week we made a simple lemon posset dessert, both sweet and tart. As a result, we needed something to pair with it and decided upon a simple butter biscuit. This perfectly light, crisp biscuit with a good hit of lemon zest was ideal.
These biscuits are great to make up in advance, prepare the dough, leave it in the fridge overnight and bake next day. They are also great baked from frozen – just make the dough, slice it up and place in the freezer ready to bake when the mood takes you or you need a sweet treat.
Even more, there is no complexity to the biscuit, using the butter biscuit as a base, you can swap the flavours as you see fit. Likewise the lemon can be substituted for either orange or lime zest or replace it with chocolate chips. Whilst we like the biscuits baked simply you could also dip them in melted chocolate or sandwich two together with butter cream, get creative!
Certainly, these simple lemon butter biscuits are the perfect accompaniment to our lemon posset to finish off any dinner party.
lemon butter biscuits
These deliciously satisfying biscuits are packed with the flavour of lemon flavour. Simple and quick to bake, they melt in your mouth A perfect afternoon treat or to serve alongside a dinner party dessert.
- 100 g caster sugar
- 130 g unsalted butter at room temperature
- 3 lemons finely grated zest of
- pinch of salt
- 1 large free-range egg
- 200 g plain flour
Place the sugar, butter, lemon zest and salt in a large mixing bowl and cream together until light and fluffy.
Add in a beaten egg and stir well to combine, before adding the flour and mixing to a stiff dough.
Place the dough onto a piece of clingfilm, wrap completely and roll into an biscuit sized oblong shape, approximately 3cm in diameter. Place in the fridge for at least 30 minutes or overnight. [Alternatively slice into 1cm thick biscuits and place in a box before freezing. Take out and cook from frozen, increasing cooking time by approximately 2-4 minutes.]
When ready to bake, take the dough from the fridge, remove clingfilm and cut into 1cm slices. Place the biscuits onto a lined baking tray and bake for 10 minutes in a oven set at 180CFan. Once baked place on a wire rack to cool.
This is a basic butter biscuit recipe and works well with other flavours. Substitute the lemon zest for orange or lime, alternatively replace the zest with chocolate chips.
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