Lemon biscuits - recipe

Ingredients

Recipe , Biscuit , Lemon , Heart

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1
In a medium bowl cream together the butter, vanilla extract and light muscovado sugar. Gradually beat in the egg.

For this step you'll need:
- 50g Butter (unsalted)
- ½tsp Vanilla extract
- 125g Unrefined light muscovado sugar
- 1 Egg(s) (free range) large
2
Finely chop the almonds and add to the bowl with the lemon zest. Sieve the flour, baking powder and salt into the bowl and stir well to make stiff dough.

For this step you'll need:
- 25g Almonds (flaked) toasted
- 1 Lemon zest
- 175g Plain white flour
- ½tsp Baking powder
- 1 Salt
3

On a well floured surface and using floured hands, roll out the dough to a thickness of about 2.5cm (1″). Using a heart shaped cutter, cut out your biscuit and transfer to a greased baking sheet.
4

Bake in a preheated oven at 180°C (160°C, 350°F, gas mark 4) for about 20 minutes until golden and firm. Leave to stand on the baking sheet for 20 minutes.
5
Transfer to a wire rack to cool. Dredge with icing sugar before serving.

For this step you'll need:
- Icing sugar to dust

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