Buttery lemon biscuits
Welcome to post number 100! I’d like to think I had something exciting in store but alas, all I have is a recipe for delicious biscuits that I somehow failed to take photos of. Not quite sure how I spaced out on that one but the biscuits have moved along to their final destination as a morning tea offering at work, so no chance of catching up with them.
I found a recipe for lemon and poppyseed biscuits on Taste.com. It looked pretty reasonable so I thought I’d try it out even though I didn’t have any usable poppyseeds. The recipe worked quite well, and for once I managed to make the number of biscuits the recipe suggested the dough would produce. Bits and pieces as follows.
- 150g butter
- 1 cup caster sugar
- 1 egg
- 2 cups plain flour
- 1 tsp baking powder
- grated rind of one lemon
- juice of 1/3 lemon
Preheat oven to 180 degrees Celsius (160 for fan forced). Cream butter and sugar, then add egg and mix well. Fold in flour and baking powder, when combined add grated rind and juice. Roll dough into 30 small balls and place, with space between them, on lined baking trays. Bake for 12-15 minutes until lightly browned.
My biscuits turned out fairly well, lemony and buttery with a slightly crunchy outer layer. They didn’t spread out enough to look like the pictures on Taste.com but I think I had the oven turned up too hot. I baked them at 180 degrees instead of 160 but they were still cooked through and buttery, crumbly inside. They just looked more like bite sized cookies instead of larger biscuits. Sprinkling some sugar on top of the dough before baking would have worked quite well too.