English Lemon Biscuits/Cookies

These are great to have with a cup of tea - maybe it's because I'm British? Anyway, they're very buttery & lemony. They're refreshing in the Spring/Summer & are great to use as a base of individual cheese cakes. I make a batch in no time & by the time they've cooled they've vanished! The mixture is also great to keep in the fridge for a couple of days & it also freezes well. You could also sprinkle the top of the biscuits with sugar as soon as you take out from the oven.

• Ready In: 25 mins
• Yields: 25-35 biscuits

Ingredients

• 225  g butter
• 110  g caster sugar
• 275  g plain flour
• 1  un-waxed lemon, zest of

Directions

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