Springtime baking - Lemon Shortcake biscuits
Delicious, crumbly and totally moreish little biscuits that taste like sunshine!
Nothing beast that zing of citrus to make us feel bright and cheerful. The smell and sight of Lemons transports me back to Italy. So when I came across this recipe from Waitrose I just knew it had to be adapted and baked!
You can make these any size that you want. However, I used a very small crinkle circle cutter. As the main reason for baking these were for the cutest baby boy of a mum at my daughter's school who was turning one!
Watch them closely though as they near the end of cooking as they could potentially go from a subtle golden glow to all-out burnt in a flash!
125g Unsalted butter (softened)
50g Golden Caster Sugar
1/4 tsp of Vanilla Extract
Zest of one Lemon
150g Plain Flour
2 tbsp rice flour (this is what helps these gorgeous biscuits crumbly texture)
A couple or more grinds of pink Himalayan Salt or Sea Salt
Place the softened butter and sugar in a bowl and beat until pale and fluffy, (you'll see the colour and texture change. I used my electric whisk throughout on the lowest setting)
Add the vanilla extract and lemon zest.
Now add the sifted flours and salt and beat until the mixture combines together.
It can feel quite sticky but bring it all together with your hands and it produces a beautiful ball of dough.
Place this on a sheet of baking parchment with another sheet on top. Roll out till quite thin and a large disc. Place in the fridge for 20 minutes to chill.
Whilst chilling, preheat the oven to 18oC gas mark 4.
Remove chilled pastry after time is up and cut out your biscuits with you preferred cutter. Sprinkle with caster sugar and place on a baking sheet on a baking tray and pop into the oven for approx 8-12 mins. My oven is a fan so these took 8 mins but your model may vary. Remember! Keep an eye on them.
Cool on a wire rack and then devour whilst warm!
Do you have a favourite biscuit recipie? I'd love to hear what it is.