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Lemon Swirl Biscuits

Lemon Swirl Biscuits

Deliciously delicate Lemon Swirl Biscuits taken from the Dairy Diary.

Lemon Swirl Biscuits


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.

  1. Avatar

    Will try orange or lime next time I bake the biscuits. A drizzle of melted chocolate on top would be yummy too. Also will try sandwiching pairs of biscuits with buttercream , flavoured with a little zest and juice.

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