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Pile of lemon butter biscuits on saucer, top biscuit broken in half

Lemon Butter Biscuits (Cookies)

Crisp butter rich biscuits flavoured with lemon zest.
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Course afternoon tea, Biscuits, coffee break, Cookies
Cuisine British, French
Servings 0

Ingredients
  

  • 250 g butter (preferably unsalted)
  • 125 g sugar (preferably caster sugar) + extra for sprinkling
  • 1 lemon (zest)
  • 250 g plain flour

Instructions
 

  • Take the butter out of the fridge in good time so that it becomes soft enough to easily press the tip of your finger in and leave an indentation.
  • Grate the zest from the lemon.
  • Add the lemon zest to the sugar and mix in thoroughly.
  • Cut the softened butter into chunks and place onto a worksurface. Add the sugar and lemon zest mix to the butter pieces. Next to the sugar, butter and lemon zest pile, pour the flour into a mound.
  • Using your fingertips, work the sugar and butter together until thoroughly mixed.
  • Gradually work the flour into the sugar and butter mixture, using your fingers, until all ingredients are thoroughly mixed together.
  • Place the dough onto greaseproof paper, wrap the greaseproof paper around it and shape into a cylinder shape. Place in a fridge and chill for at least 2 to 3 hours.
  • Cut the chilled dough into slices about 0.5cm thick. Start heating the oven. 160 degrees C, 325 degrees F, Gas Mark 4.
  • Put a sheet of greaseproof paper onto a baking tray and place the slices onto the paper, spaced apart. The dough slices will spread slightly during cooking.
  • Bake for about 15 to 20 minutes (160 degrees C, 325 degrees F, Gas Mark 4), until the biscuits are very slightly bronzed at the edges.
  • Whilst the biscuits are still hot, sprinkle with a little caster sugar for decoration.
Keyword buttery, citrus, easy
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