why did i make lemon biscuits? well basically i just felt like baking, and for some reason had a lemon. and you know what else i did? had leftover lemon icing (even after eating at least half of it) so i whipped up some cupcakes (ha domestic goddess here) and make vanilla cupcakes with lemon icing. they were pretty damn good.
anyways, back to th biscuits. these biscuits are pretty hardy (ie:they keep well)and very lemony, so you def need th icing to give it a sweet hit. not to mention, they look GREAT on a pretty plate, so you can wow your guests with an easy EASY recipe. the kids will LOVE decorating them too (if you can stop them eating the icing...almost as hard as keeping my housemates away from it)
Tangy Lemon Biscuits (bahaha just found the recipe...they're actually called tangy lime cookies. but i didnt use lime, and i dont think they look like cookies. do you?)
60g butter
2 tspn grated lemon ring
1/2c castor sugar
1 egg yolk
1 1/4c SR flour
1 tbspn lemon juice
icing:
3 tspn soft butter (and thats why i had so much leftover...i used tbspns ha)
1c icing sugar
1 tbspn lemon juice
Preheat oven to 180 celcius. Line biscuit tray with baking paper. Beat butter, rind, sugar and egg yolk until light and fluffy. stir in sifted flour and enough juice to make ingredients cling together (but not sticky. i think i used about 1/2 a juicy lemon) turn dough onto lightly floured surface and knead until smooth. roll walnut sized balls of dough and place on tray, allow about 3cm between, flatten with a fork.
Bake for about 15 minutes or until lightly browned. cool on tray.
icing: combine butter and sugar in bowl, sttir in enough juice to make it smooth and spreadable. use a knife to spread icing on cool cookies. keeps for up to a week in airtight container.
I realise, you could also try making them like 'kisses' - ie. sandwiching two cookies together with the icing? Because i like the fork pattern the cookies have on them already :)
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