These lovely little lemon cookies are just divine – perfect alongside a cup of tea in the afternoon. They’re not the easiest to make, in that the texture is super crumbly, but they’re worth persevering with as they really are delicious once they come out of the oven. Maybe upping the butter would help to stick the dough together a bit better, but that’s something for me to try next time. Until then, I suggest you hurry off and make yourself a large batch of these melt-in-your-mouth biscuits to enjoy. Adapted from On the Table in 30 Minutes.
- 120g unsalted butter, softened
- 55g golden caster sugar
- Finely grated rind of 1 small lemon
- 170g self-raising flour
- Preheat your oven to 180 degrees celcius. Cover a couple of baking trays with parchment paper.
- Put the butter into a large bowl and beat with a wooden spoon for a couple of minutes, until soft and fluffy.
- Gradually beat in the sugar and lemon rind until combined.
- Sift in the flour and mix until crumbly. Gather together with your hands and knead lightly to form a dough.
- Divide the dough into approximately 16 pieces and shape into balls, before placing onto the trays. Flatten down lightly.
- Bake for 12-15 minutes, until golden. Leave to cool on the trays for 2 minutes, before transferring to a wire rack.