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Lemon-glazed biscuits

Australian Gourmet Traveller recipe for lemon-glazed biscuits.
Lemon-glazed biscuits

Lemon-glazed biscuits

William Meppem
18
15M
20M
35M

Ingredients

Lemon glaze

Method

Main

1.Preheat oven to 180C. Process flour, sugar, lemon rind and ½ tsp sea salt in a food processor to combine, add butter and process until fine crumbs form (1-2 minutes). Add yolks and lemon juice, process to combine, turn onto a lightly floured surface and knead until smooth (30 seconds). Roll out on a lightly floured piece of baking paper to 6mm thick, refrigerate to rest (30 minutes), then cut out 6cm-diameter rounds with a fluted cutter, re-rolling scraps. Place on an oven tray lined with baking paper, bake until golden on the edges (15-20 minutes), then set aside to cool.
2.For lemon glaze, stir icing sugar, lemon juice and enough water to form a thin icing in a bowl. Combine lemon rind and 1 tsp salt in a separate small bowl.
3.Dip warm biscuits in lemon glaze, shake off excess and transfer to an oven tray lined with baking paper. Scatter each with a little lemon salt, stand until set (1 hour), then serve. Biscuits will keep stored in a single layer in an airtight container for 3 days.

This recipe is from the September 2012 issue of .

Notes

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