Lemon Myrtle Biscuits Cookies 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!

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.

SULTANA BISCUITS (COOKIES)

Steps:

• Place first 5 ingredients in a saucepan and melt together slowly.
• Add in the flour, salt, vanilla essence and sultanas.
• Mix well, then place teaspoonfuls rolled into balls, on a cold ungreased tray.
• Flatten gently with a fork and bake in a moderate oven 350'F/180'C for 10 - 15 minutes.
• Cool on a wire rack.

ENGLISH LEMON BISCUITS/COOKIES

Steps:

• Pre-heat oven to 170C/gas 3.
• Cream the butter until soft & creamy.
• Beat in the sugar, until pale & fluffy.
• Add the zest of 1 un-waxed lemon.
• Add the plain flour.
• Bring together to form a firm dough.
• Turn onto a floured surface & roll to around a cm thick.
• Use a crinkle biscuit/scone cutter for a more professional look
• Use a palette knife to transfer onto a baking sheet (no need to pre-grease).
• bake in the oven for 10-15 minutes, or until they are light golden brown and slightly firm on top.
• transfer the biscuits to a cooling rack.
• Once cooled eat up & enjoy!