I had a couple of friends popping over this morning for a cup of tea with their little ones. With Thea at school, Charlie and I thought we would make some biscuits ...
I always divide the biscuit dough in two. This morning i used the first half to make a batch of biscuits for the mummies. The children used the second half during the morning ... two year olds treating it as play dough did not make the biscuits very appetising ... but it kept them entertained and meant we could actually drink our tea, which is not always possible with my demanding little man ... !
LEMON BISCUITS - Makes 40 (small biscuits)
Ingredients
180g Plain Flour, 100g Butter, 50g Caster sugar, 1 Teaspoon lemon juice, Zest of one lemon
- How you make the biscuits will vary depending on whether you have a food processor:
- FOOD PROCESSOR: Place all the ingredients into a food processor and pulse for 20-30 seconds. The mixture will be quite crumbly. Remove from processor and use hands to form a ball of dough
- BOWL: Place all the ingredients in a bowl and use your hands to mix the ingredients together, after a minute or a so of mixing use your hands to form a ball of dough
- Cut the ball of dough in half
- Knead each half into a sausage, you should be left with two sausages that are 4cm in diameter and roughly 15cm long
- Place two 30 x 30cm pieces of cling film on the side
- Wrap each sausage in a piece of cling film, use the cling film to help you wrap the sausage up tightly. To do this you need to twist the ends of the cling film once wrapped
- Place each sausage in the fridge for at least an hour
- When you are ready to cook the biscuits, preheat the oven to 180
- Unwrap the cling film and cut the biscuits from the sausage, they should be about 1/2cm thick .. you should get about 20 biscuits from each sausage
- Place the biscuit dough on a lined baking tray (i use reusable baking paper so it does not stick). Each piece of dough should have about 1 cm of free space around it so each biscuit can spread
- Place the baking tray in middle of the oven for 8-10 minutes until they are just starting to go golden
- Remove from the oven and allow the biscuits to cool for a couple of minutes on the baking tray, before transferring to rack. It you transfer to early they will lose their shape
Cooking notes
Make sure that you use soft butter for this recipe, remove from fridge at least an hour before you make the biscuits.
If you use the bowl method make sure the lemon zest if finely grated or it will not be distributed evenly through the dough.
I often cook one sausage of biscuits and then freeze the second for another day. Allow the dough to defrost for a few hours and then follow the instructions above.
Adapting
If you don’t like lemon try using an orange instead.
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