LEMON GLAZED BISCUITS
This dough makes a delightfully zingy lemon biscuit - perfect for rolling and cutting into shapes. For a touch of whimsy, I like to overlay the dough with a lace doily and gently roll over it again to imprint the pattern. Its adds a beautiful, vintage texture to the finished biscuits, to elevate after glazing you can pipe some royal icing on to the biscuits, and add some sprinkles or gold leaf.
Ingredients
- 125g butter
- 1/2 cup (135g) caster sugar
- 1 teaspoon lemon extract
- 1 egg
- 2 cups (320g) plain flour
- zest of 1 lemon
- Lemon glaze
- 1 tablespoon lemon juice
- 60g icing mixture
Instructions
Heat oven to 160 degrees celcius.
Cream butter and sugar together, add egg - beat until combined.
Gently mix in flour and zest until firm dough forms.
Roll dough between greaseproof paper to roughly 5mm thick, here is where I laid a doily over the flat dough and rolled gently to imprint before cutting out biscuit shapes.
Please on lined baking tray.
Bake 10-12 minutes: as soon as biscuits are removed from oven dollop glaze on and allow to cool. Glaze will harden as the biscuit cools.
