Lemon Biscuits

We have been visiting the Old Bridge in Huntingdon for over 20 years.  One of my fondest memories was before my sister got married – we found any excuse possible to hold a planning meeting over a glass of fizz or a spot of lunch with sandwiches.  A particular favourite for my sister, who always opted for sandwiches with no crusts!

They always served a sweet treat with a cup of tea and coffee and these lemon biscuits were a family favourite.  I was absolute delighted when they published the recipe during lockdown.  Enjoy!

Method

1. Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with baking stone. Set the temp to 170°C.
2. Mix all the ingredients together in a food mixer.
3. This makes a bumper batch of biscuits so we halve the dough; cooking half immediately and then putting the rest in the fridge for a second batch. 
4. Divide mix into 8 equal pieces (or cut dough in half and then into 4 equal pieces – see step 3) and roll out each piece in between parchment paper to a thickness of 1/2 cm or just slightly thicker.  
5. Chill dough in fridge for approx 15 minutes, cut with your biscuit cutter of choice.
6. Place the biscuits on parchment paper and place directly on the baking stone.
7. Bake biscuits at 170°C for 8 to 10 minutes until they are slightly golden.
8. Remove from Egg, place on cooling rack and sprinkle over caster sugar asap.
9. Leave to cool completely on the cooling rack, removing carefully from the parchment paper with a spatula once cooled completely.  Store in an air tight container.
10. Repeat with the other half of the dough (or freeze to use another time).
11. The biscuits will keep in a airtight container for 3 to 4 days – if they last that long!