Jamie Oliver

Lemon butter biscuits

Lovely with a good cup of tea

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Lemon butter biscuits

Serves 30
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    76
    4%
  • Fat
    3.7g
    5%
  • Saturates
    2.2g
    11%
  • Protein
    1.0g
    2%
  • Carbs
    9.5g
    4%
  • Sugar
    4.9g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    76
    4%
  • Fat
    3.7g
    5%
  • Saturates
    2.2g
    11%
  • Protein
    1.0g
    2%
  • Carbs
    9.5g
    4%
  • Sugar
    4.9g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 125 g butter , at room temperature
  • 100 g caster sugar
  • 1 free-range egg
  • 200 g plain flour
  • 2 lemons , zest of
  • ¼ teaspoon baking powder
  • 1 pinch sea salt
  • plain flour , for dusting
  • 3 tablespoons demerara sugar
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Method

These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!

Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm.
Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.

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