A few weeks ago, I made some lime biscuits to use up some leftover egg yolks. I had high hopes for them but was very disappointed in the result.
I think it’s only a matter of personal taste as Matthew really loved them. They were crumbly and quite shortbread-like.
I think lime and sweet biscuit/pastry don’t really work for me.
I read about a lemon cookie recipe but wasn’t too sure about it. Although, it won the award for the best cookie in the US so really, I had to try.
The cookies looked really underdone in the pictures so I experimented. I tried to bake one batch for the same length of time as on the recipe and with another batch I baked them for a few minutes longer, until golden, just to see the difference.
My advice is to take them out before they get golden otherwise they are just boring crispy lemon biscuits and don’t have that chewy moist texture.
I’ll definitly make them again, it was a really nice change from chocolate-chip biscuits, a bit fresh and definitely fresher and less sickly.
Next time though, I’ll add more lemon zest to make it stronger.
For 25 chewy lemon biscuits you’ll need:
– 115g of butter
– 200g of sugar
– 1 egg
– 1 tsp of lemon zest
– 1 tbsp of lemon juice
– a pinch of salt
– 1/4 tsp of baking powder
– a pinch of baking soda
– 190g of plain flour
– 75 g of icing sugar
Cream butter and sugar together until fluffy.
Add the egg, lemon juice, zest and salt.
Stir in the flour, baking powder and baking soda.
Make walnut sized balls, toss them in icing sugar, place them on a baking tray.
Cook at 180°C for about 10 minutes.
Leave to cool down and enjoy!