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  1. Home
  2. lemons

Lemon butter biscuits

These biscuits will give you melting moments of lemon butter happiness... - by Chantal Walsh
  • 21 Jan 2016
Lemon butter biscuits
Cook: 35 Minutes - easy - Makes 24 - Vegetarian - nut-free - egg-free - pregnancy-safe
Proudly supported by
These biscuits will give you melting moments of lemon butter happiness...

Ingredients

175 g unsalted butter, chopped, at room temperature

¾ cup caster sugar

2 tsp finely grated lemon rind

2 tsp vanilla bean paste

1½ cups plain flour

Lemon icing

1¼ cups Pure Icing Sugar

1 tsp finely grated lemon rind

5 - 6 tsp lemon juice

Method

  1. Grease and line two large oven trays with baking paper.
  2. Beat butter, sugar, rind and vanilla in a small bowl of an electric mixer until light and fluffy. Transfer to a large bowl. Add flour. Stir until combined. Roll tablespoons of mixture into balls. Place about 4cm apart on trays.
  3. Cook in a moderately slow oven (160C) for about 20 minutes, swapping trays halfway, or until lightly golden. Cool on trays.
  4. Dip tops of biscuits into icing, allowing excess to drip away. 
Stand on a wire rack to set.
  5. To make lemon icing, place sugar and rind in a small heatproof bowl. Sit bowl over a saucepan of simmering water. Stir in enough lemon juice 
to form a thick consistency. 
Remove bowl from heat.
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