Preheat oven to 160°C/140°fan/Gas 3 and line two baking sheets with baking paper.
Cream together butter and sugar. Sift in flour and stir in with lemon zest. Work in lemon juice and mix to a stiff biscuit mix.
Spoon mixture into a piping bag fitted with a star nozzle and pipe small swirls onto baking sheets, spaced well apart. When lifting the nozzle from piping each swirl, use a knife to trim the mixture.
Bake for 12–15 minutes or until lightly golden and cooked. Leave to cool on baking sheets for about a minute then transfer to a wire rack to cool and firm up. They will keep in an airtight container for a few days.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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