I’ve spent the most part of both mine and Salena’s childhood’s trying to fatten her up with cake (“hasn’t worked haha” – Salena), and I wanted to share some of these goodies with everyone else. So check out my ‘Time For Tea’ baking recipes, which always come with a ‘Tea Shout,’ so you know which cuppa to have with your bickie.
These are really simple biscuits, that take no time to make and are a little more interesting than plain sugar cookies, in my opinion.
This recipe makes 18-24 biscuits.
- butter – 125 g, at room temperature
- caster sugar – 100 g
- egg – 1
- plain flour – 200 g
- zest of 2 lemons
- baking powder – ¼ tsp
- salt (if you want)
Start by beating the butter and the sugar. If you’re butter isn’t room temp, then just bung it in the microwave for 10 seconds. Once that is smooth add the egg, and mix until light and fluffy.
Then throw in everything else and mix until it all comes together. You can do all of this in a food processor, but I did it by hand and it took 5 minutes. Just depends on what you have and how you like to work.
You can also add in a squeeze of lemon juice here, if you want to make them a bit more lemony. I like it with just the zest (not always my preference, just wait for my lemon drizzle recipe) but again, this is to your taste. Equally, don’t feel like you have to add the salt, especially if you are using salted butter.
Once you have a ball of dough wrap it in cling film and pop it in the fridge for 30 minutes – 2 hours. I.e have a cup of tea or watch a film and either way you’ll be ready to go when you’re done.
Pre-heat the oven to 180°C/350°F/gas 4. Then take your dough out of the fridge and divide it into between 18-24 equal sized balls. Depends how big you want your final product to be.
Then space them our on lined and greased baking trays. Using a fork, dipped in water, press down each ball twice, to spread it out.
So that you end up with something like this.
Then pop them in the oven for 10-20 minutes (depending on how big they are).
When they are golden take them out and leave them to cool for about 15 minutes.
Then put the kettle on and dig in. My tea shout would be green or earl grey with lemon, the lemon works really well with both of them, and they cut through the butteryness just nicely.