“These are great to have with a cup of tea - maybe it's because I'm British? Anyway, they're very buttery & lemony. They're refreshing in the Spring/Summer & are great to use as a base of individual cheese cakes. I make a batch in no time & by the time they've cooled they've vanished! The mixture is also great to keep in the fridge for a couple of days & it also freezes well. You could also sprinkle the top of the biscuits with sugar as soon as you take out from the oven.”
25-35 biscuits

Ingredients Nutrition


  1. Pre-heat oven to 170C/gas 3.
  2. Cream the butter until soft & creamy.
  3. Beat in the sugar, until pale & fluffy.
  4. Add the zest of 1 un-waxed lemon.
  5. Add the plain flour.
  6. Bring together to form a firm dough.
  7. Turn onto a floured surface & roll to around a cm thick.
  8. Use a crinkle biscuit/scone cutter for a more professional look
  9. Use a palette knife to transfer onto a baking sheet (no need to pre-grease).
  10. bake in the oven for 10–15 minutes, or until they are light golden brown and slightly firm on top.
  11. transfer the biscuits to a cooling rack.
  12. Once cooled eat up & enjoy!

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