Lemon Swirl Biscuits
Deliciously delicate Lemon Swirl Biscuits taken from the Dairy Diary.
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.