Being the busy bunny that I am, I frequently receive visitors at home or pop to see friends and family. A home baked treat is always well received, and for me, it always must be homemade.
You see, it’s not about projecting images of being a domestic goddess – that I do not claim (or have any desire) to be. Cooking, for me is something I do for pleasure, especially baking. But I also fundamentally believe in using the very best ingredients I can find, which I believe taste better and are better for our planet, environment and health. It’s worth remembering just how much better these are for you than shop-biscuits, which are packed full of synthetic ingredients. Biscuits are hardly health food, but at least you know exactly what’s in them, and it’s all natural.
That’s why I’m such a fan of these simple lemon butter biscuits. They’re so easy to make and keep very well in an airtight container. I’ll make a batch and keep them stashed for any visits, and they’ll always disappear quickly. I think there’s something especially enticing about home baked biscuit, as they can be bought two-a-penny, so many people don’t think to make them.
But these, made from good quality butter, British flour, Organic lemons, local free-range eggs and fair trade sugar represent everything I think baking should be about: making delicious treats from superb quality ingredients. Then, it’s nothing but a pleasure for everyone involved.
N.B. The ratio of ingredients in these biscuits is the simple foundation for any butter biscuit recipe. Lemon is a lovely flavour to use here, but feel free to play.
Lemon Butter Biscuits
Makes around 12-16, depending on size
Ingredients
100g caster sugar
130g butter
Pinch salt
Finely grated zest of two unwaxed lemons
1 large egg, beaten
200g plain flour
Method
Place the sugar, butter, salt and lemon zest together into a bowl. Beat together well until light and fluffy. Add the beaten egg and mix well. Sift in the flour and mix to form a stiff dough.
Bring the dough together to form a flat-ish disc. Wrap in cling film and chill for 20-20 minutes until firm. Forming a disc, rather than a ball, will help your dough to chill evenly throughout.
When the dough is firm and chilled, preheat the oven to 180C Fan. Line two baking trays with non-stick baking paper and set aside.
Pinch of pieces of dough and roll into balls, about 1” in circumference. Flatten and place well spread out on the baking trays. Bake for around 12 minutes until crisp and lightly browned around the edges. Allow to cool fully on a wire rack before eating.
