Description

These heritage-inspired biscuits combine a tender, buttery crumb with a vibrant, acidic glaze. By utilizing traditional creaming methods and fresh lemon zest, they deliver a sophisticated citrus flavor perfect for afternoon tea.

Ingredients

227g Unsalted Butter, cool room temperature
150g Granulated Sugar
2 tbsp Lemon Zest (from approx. 3 lemons)
1 Large Egg, cool room temperature
286g All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Fine Sea Salt
1 cup Powdered Sugar, sifted
2-3 tbsp Fresh Lemon Juice

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and sea salt until well distributed.
In a large bowl, cream the butter, granulated sugar, and lemon zest for 3 to 4 minutes until the mixture is pale and ivory-colored.
Add the egg and beat for another minute until the mixture is fully emulsified, scraping down the sides of the bowl.
Set the mixer to low speed and add the flour mixture, blending only until the white streaks disappear.
Portion 1.5-tablespoon balls, roll them briefly in your palms, and place on sheets, flattening each to 1/3-inch thickness.
Bake for 12 to 14 minutes until edges are light golden brown; allow to rest on the sheet for 5 minutes before moving to a wire rack.
Whisk the sifted powdered sugar with lemon juice until it reaches a ribbon consistency, spoon over cooled cookies, and let set for 30 minutes.

Notes

To ensure the perfect texture, avoid overworking the dough once the flour is added, as this can lead to a tough biscuit. If your kitchen is particularly warm, you may want to briefly rest the shaped dough in the refrigerator to maintain the historical structural integrity during the bake.

Prep Time: 20 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: British