These tasty biscuits are a great way to use up lemons. 

Recipe: Kate Coughlan

INGREDIENTS

1.5 cup all-purpose flour
½ teaspoon of baking powder
pinch of salt
¼ cup icing sugar
1 lemon (juice and zest)
113 grams butter
1 cup sugar

METHOD

Combine butter and sugar and cream until fluffy. Zest and juice the lemon add to creamed mix. Don’t worry if it curdles a little.

Combine flour, baking powder and salt in another bowl. Add to the wet mixture a little bit at a time, and don’t over mix. Put in the fridge to chill for one hour.

Roll into biscuit-sized balls, roll in icing sugar (one at a time), and place on a baking tray lined with baking paper. If you want crunchier biscuits, press flat prior to baking.

Bake at 180 degrees C for about 15 minutes.