Lemon Star Biscuits Food

LEMON STAR BISCUITS

Steps:

• Preheat the oven to 180C/ gas 4/fan 160C and grease 2 large baking sheets. Roll out the dough to a thickness of about 5mm/¼in and cut out star biscuits using a 10cm cutter. Re-roll the trimmings make more biscuits.
• With a skewer, make a small hole 1cm/½in from a point on each star - this is for hanging the biscuits. Bake for 18-20 minutes until turning pale golden around the edges, then transfer to a wire rack to cool. (If the holes have filled in during baking, re-make them with the skewer while the biscuits are still hot.)
• Put the egg white and lemon juice in a bowl and beat in the icing sugar to make a smooth icing. Using a small palette knife, spread it generously over the biscuits to about 5mm/¼in from the edges.
• Mix the fruits, then scatter them in the middle of the icing with some silver balls. Leave for at least 2 hours to set. Thread with ribbon just before you hang them and eat within 24 hours. They will keep fresh for up to 1 week stored in an airtight tin.

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 STARS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.

LEMON STAR BISCUITS

Steps:

• Cream butter and sugar until light and fluffy.
• Add egg and lemon zest.
• Beat well.
• Sift flour.
• Stir into creamed mixture, mixing to a soft dough.
• Shape dough into a ball.
• Cover with plastic wrap and refrigerate for 30 minutes.
• Roll dough out on a floured surface to a thickness of 5mm.
• Using a star shaped cutter, stamp out shapes.
• Place on greased oven trays.
• Bake at 180C degrees for 12 minutes until lightly golden.
• Cool on wire racks.
• -------------Icing------------.
• Sift icing sugar in a bowl.
• Mix in butter and lemon juice.
• Add just enough water to achieve a spreadable consistency.
• When biscuits are cold, spread with lemon icing and decorate with the cachous.

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 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.

LEMON BISCUITS

Steps:

• In a medium mixing bowl stir together flour, sugar, baking powder,
• lemon peel, baking soda, and salt. Using a pastry blender, cut in
• shortening until mixture resembles coarse crumbs. Make a well in the
• center of dry mixture. In a small mixing bowl combine the buttermilk
• and mayonnaise or Miracle Whip , add to dry mixture all at once.
• Using a fork, stir just until moistened.
• Turn the dough out onto a lightly floured surface. Quickly knead
• dough by folding and pressing gently for 10 to 12 strokes or until the
• dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.
• Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter
• into flour between cuts.
• Place biscuits 1 inch apart on an unerased baking sheet. Bake in a
• 450 degree F. oven for 10 to 12 minutes or until golden. Remove the
• biscuits from the baking sheet and cool slightly. If desired, drizzle
• Lemon Glaze over the biscuits just before serving. Serve warm. Makes
• 10 to 12 biscuits.
• Lemon Glaze: In a mixing bowl stir together 1 cup sifted powdered
• sugar, 1 tablespoon milk, 1/2 teaspoon finely shredded lemon peel,
• and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time,
• until glaze is smooth and of drizzling consistency.

JAMMY STAR COOKIES

Steps:

• Blitz the butter, flour and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead briefly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins. Line two baking sheets with baking parchment.
• Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet.
• Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
• Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days.

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