Easy Lemon Biscuits Food

EASY LEMON BISCUITS

Steps:

• Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a large baking tray with baking paper.
• Cream together the butter and sugar until light and fluffy.
• Beat in the egg, lemon zest (from 2 lemons) and the lemon juice from just 1 of the lemons.
• Stir in the flour and baking powder and mix to form a dough. If the mixture is a little dry add more lemon juice (from the second lemon) and mix and continue to do this until a smooth dough forms. Use your hands to bring the dough together in the bowl.
• Cover the bowl with clingfilm and chill the dough in the fridge for 15 minutes.
• Take tablespoons of the dough and roll into balls. Place on the baking sheet (you should get about 20 cookies). Flatten down slightly with the back of a spoon.
• Bake in the oven for 15 minutes. Take out of the oven and flatten down again with the back of a spoon. These biscuits do not spread and are meant to be thick, round and bitesize.
• Once cool sift over the icing sugar and serve!

EASY LEMON COOKIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
• In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat again until combined.
• Sift in flour, baking soda and salt. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
• Roll cookie dough into 16 balls, approximately 1.5 tablespoons of dough each, and bake for approximately 12 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
• To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
• Drizzle glaze over cookies. Leave for 10-15 minutes to set.

LEMON BISCUITS

Steps:

• To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2-3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball.
• Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3-4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm.
• Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in.
• Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14-16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling.
• To make the filling, beat the butter and icing sugar together on a medium-high speed for 3-5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine.
• Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve.

LEMON AND SUGAR MINI BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the flour, granulated sugar, baking powder, salt and baking soda and whisk well to combine. Next, add the butter and lemon zest and combine the mixture with a fork until coarse crumbles are created. Add the buttermilk and mix until just combined. Make a disk with the dough and cover in plastic wrap. Chill for 15 minutes.
• Dust a cutting board with flour. Roll out the dough to about 3/4-inch thickness. Cut the biscuits with a 1 1/2-inch floured cookie cutter, juice glass or something similar. Reroll the remaining dough and continue making biscuits.
• Place the biscuits on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with the raw sugar. Bake until golden brown, about 15 minutes.

EASY LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
• Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

LEMON BISCUITS

Steps:

• preheat oven to 180/gas 4
• mix flour, bicarbonate soda caster sugar,brownsugar+ salt in the food processor till combined
• Add melted butter,zest+lemon juice and pulse till soft dough, then place in fridge to chill for 30minutes before rolling into 30 balls
• Place biscuits on greased trays,flatten slightly+bake for 10-12 minutes till golden

LEMON MYRTLE BISCUITS (COOKIES)

Steps:

• Cream together sugar and butter.
• Add the eggs one at a time.
• Mix together the sifted flour and Lemon Myrtle.
• Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
• Roll dough mixute into small balls about the size of a walnut. Place on to greased biscuit baking trays.
• With a floured fork, press each ball slightly.
• Bake in a moderate oven for 12 to 15 minutes or until golden brown.
• Cool on a tray.
• Store in an airtight container.

BLUEBERRY-LEMON BREAKFAST BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
• Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

LEMON BISCUITS

Steps:

• Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

LEMON CURRANT BISCUITS

Steps:

• Cream butter and sugar.
• Add egg and mix well.
• Add grated lemon rind and dry ingredients.
• Add currants.
• Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
• Press balls lightly with fork.
• (dip fork in flour and shake off excess).
• Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.