Description
These bright and buttery biscuits combine historical British baking techniques with a refreshing citrus punch. A methodical creaming process ensures a tender crumb, while a concentrated lemon glaze provides a sophisticated, zesty finish perfect for high tea.
Ingredients
- 227g Unsalted Butter, cool room temperature
- 150g Granulated Sugar
- 2 tablespoons Fresh Lemon Zest
- 1 Large Egg, room temperature
- 286g All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 189g Powdered Sugar, sifted
- 2-3 tablespoons Fresh Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C) and line two heavy-gauge baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and lemon zest on medium-high speed for 3 to 4 minutes until pale and aerated.
- Add the egg and beat for one minute to fully emulsify, scraping down the sides of the bowl with a silicone spatula.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the mixer on low speed until just combined.
- Scoop 1.5 tablespoon portions of dough, roll into spheres, and press to 1/3 inch thickness on the prepared sheets.
- Bake for 12 to 14 minutes until the edges are faintly golden, then let rest on the hot sheet for 5 minutes before moving to a cooling rack.
- Whisk the sifted powdered sugar with lemon juice until it reaches a heavy cream consistency, then spoon over the cooled cookies and allow to set for 30 minutes.
Notes
To ensure the glaze has a professional finish, always sift your powdered sugar before mixing to prevent unsightly lumps. Using room-temperature eggs and butter is the technical key to achieving the proper emulsion for a consistent, tender cookie structure.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: British