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Biscuits - Lemon Butter Cookies Recipe
Excellent biscuits, which are easy to make. Keep them in an air-tight tin, but only store when they are completely cold.
For about 34 biscuits:
120gr/4 oz Caster Sugar
the Grated Zest of 2 Lemons, unwaxed if possible
120gr/4 oz Unsalted Butter, cut into dice
3 Egg Whites
120gr/4 oz Plain Flour, sifted (to add air)
1. Put the sugar and lemon zest in a food processor and 'pulse' for a few bursts until they are combined.
2. Scrape down the sides of the bowl and pulse a few times more.
3. Add the butter and pulse until the mixture is creamy.
4. Add the egg whites and blitz, adding the flour slowly through the feeder tube. Add the vanilla essence, lemon juice and salt and mix a final time - so you have a thick batter. Transfer the mixture to a bowl and beat it with a wooden spoon for 1 minute, then cover it with cling film and leave it to rest for 30 minutes.
5. Heat the oven to 190