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 absolutely delighted when they published the recipe during lockdown. Enjoy!
Ingredients
Equipment
Grill Temperature
170°C
Surfaces
Method
- Set up your Big Green Egg for an indirect cook with the ConvEGGtor feet up and stainless steel grid on top with baking stone. Set the temp to 170°C.
- Mix all the ingredients together in a food mixer.
- 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.
- 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.
- Chill dough in fridge for approx 15 minutes, cut with your biscuit cutter of choice.
- Place the biscuits on parchment paper and place directly on the baking stone.
- Bake biscuits at 170°C for 8 to 10 minutes until they are slightly golden.
- Remove from Egg, place on cooling rack and sprinkle over caster sugar asap.
- 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.
- Repeat with the other half of the dough (or freeze to use another time).
- The biscuits will keep in a airtight container for 3 to 4 days - if they last that long!
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