Today, I’m trying out a Jamie Oliver recipe for Lemon Butter Biscuits (you can find it here)
I adore lemon butter thins, they remind me of staying at my Grandma’s and her buying the posh ones from M&S. Nostalgia plays a huge part in my baking life as I am so often brought back to past memories and emotions by certain flavours and smells.
As I’m going on my year abroad- well, tomorrow actually!- and am going to be studying in Granada which is very close to Seville, I thought it was only right to choose a recipe that incorporates a strong, zesty lemon flavour. I am a huge citrus fan, and will often go overboard on lemon, orange and lime flavours but hey, no one has complained yet…!
- 125g butter, unsalted, at room temperature
- 100g caster sugar
- 200g plain flour
- 1 egg
- 2 lemons (zest)
- 1/4 teaspoon baking powder
- Pinch of salt
- Plain flour for dusting
- 3 tbsp demerara sugar
- Beat the sugar and butter until pale and creamy.
- Mix in the egg and continue until the mixture is light and fluffy in consistency- this should take a couple of minutes.
- Combine the flour, lemon zest, baking powder and salt and form a dough. You can use dough hooks on an electric mixer or alternatively just get down and dirty with this and use your hands!
- Cover the dough and leave in the fridge for 2 hours or until firm.
- Pre-heat the oven to 180 degrees Celsius.
- Remove the dough from the fridge, lightly flour a surface and roll out the dough until it’s 1/2cm thick.
- Cut with a cookie cutter of your choice and place on a baking tray covered in parchment.
- Sprinkle with the demerara sugar and then bake in the centre of the oven for 10-12 minutes until the edges are golden brown.
- Transfer to a wire rack to cool, then enjoy with a nice cup of tea!
Thank you Jamie for the recipe, and thank you to my Grandma for the memories that lemon biscuits will always bring for me.
Lots of Love,