It feels so long since I’ve posted a recipe for something sweet over here, and looking back it was before I went on vacation last month, so we’re long overdue to help our sweet cravings along. On a recent trip to one of my local kitchenware stores, I came across a book I had previously borrowed from the library, and decided to buy it as my own. Boutique Baking is one gorgeous looking cookbook, all beautiful photos and tempting recipes, and I’m excited to finally dive into it. Most of the things to bake are about being gorgeously presented, but I’m sure each one is super delicious too. There are three variations of this recipe, so you can either make lemon, orange or lime versions, but I stuck to classic lemon, and they really are lovely. And look how beautiful they look, they’re sure to start a conversation on how pretty they are when presented to friends and family. This recipe is for approximately 25 biscuits.
250g unsalted butter, softened
250g caster sugar (I used golden caster sugar)
Pinch of salt
Finely grated zest of 3 lemons
1 large egg
500g plain flour
Icing sugar, for dusting
Preheat the oven to 175 degrees celcius. Line baking trays with greaseproof baking.
Cream together the butter, sugar, salt and zest until smooth and creamy.
Beat the egg lightly in another bowl and slowly add to the butter mixture, whisking until well incorporated.
Sift in the flour and mix until the dough just comes together. Make the dough into a ball, cover in cling film and refrigerate for 30 minutes, until cool and firm.
Put the dough onto a floured surface and knead briefly. Roll out to a thickness of 3-4mm. Using cookie cutters, cut out the shapes (this recipe calls for butterfly cutters, but any will do) and place them onto the prepared trays. If usign cutters of different sizes, put biscuits of the same size onto the same trays, to ensure they all cook equally. Chill for 30 minutes.
Bake for 6 minutes (I found I had to cook them for more than this, I think as my cookies were slightly thicker, so just cook until golden brown on the edges).
Once baked, let them rest for 30 minutes outside the oven.
Once cool, place any kind of patterned stencil on top of the biscuits and using a fine sieve lightly dust them with icing sugar. Be careful when lifting off the stencils, and reveal the gorgeous patterns below.