Little Lemon Butter Biscuits

These little biscuits are a fitting partner to be enjoyed with afternoon tea or coffee or as part of a dessert with ice cream and a fruit compote.

They have good keeping qualities and will remain crispy when stored in an airtight container. I dare you to see just how long they last, that's if you don't succumb to their irresistible butteriness too soon!

Make about 30-32 biscuits



Ingredients

9oz plain flour

3oz caster sugar

grated zest of 1 lemon

6oz unsalted butter

granulated sugar for sprinkling



Method

Preheat the oven to 190C / 375F / Gas 5.

Lightly oil a couple of baking sheets or cover them with baking parchment.



In a bowl, mix the flour, sugar and lemon zest together.

Rub in the butter and work well with your hands. It helps if you have warm hands, as this will make the dough come together well. Don't worry about overworking the mixture as this is key in getting the consistency right. When the dough is smooth and no cracks appear then you're ready to start making the biscuit shapes.



Take a small amount of dough and roll it in the palms of your hands until it forms a ball about 3cm in diameter and place them on the baking tray about 7cm apart.

Next using the back of a fork press down on the balls so they flatten out.

Sprinkle with granulated sugar.



Place in the oven and bake until light golden brown for about 20-30 minutes.

When they're baked take out of the oven and allow to cool slightly before carefully removing them with a palette knife and placing on a wire rack to cool.



Store in airtight container.