10 mins 15 mins Calories: 104 Fat: 6.6g of which 4.1g is saturated
PT15M baking, biscuits,lemon baking British
Butter 110g (4oz), softened
Icing sugar 50g (2oz), sifted
Plain flour 125g (4½oz)
Lemon 1, finely grated zest and 1 tsp juice
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.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.