A delicious buttery crumbly biscuit.
Makes 45-50 biscuits approximately
225g (8oz/2 sticks) soft butter
100g (3 1/2oz/scant 1/2 cup) castor sugar
300g (10oz/2 1/2 cups) self-raising flour
grated rind of one lemon or orange
Cream the butter, add in the castor sugar, grated lemon or orange rind, sifted flour. Mix just until it all comes together. Alternatively, place all four ingredients in the bowl of a food mixer and mix slowly until all the ingredients come together. At this stage the dough can either be used right away or put in the deep freeze or kept in the fridge for up to a week.
When required, bring up to room temperature and form into small balls the size of a walnut. Flatten them out onto a baking sheet using the back of a fork dipped in cold water. Allow plenty of room for expansion.
Bake in a preheated oven - 180°C / 350°F / Gas Mark 4 for 10 minutes approx. Sprinkle with vanilla sugar. When cold, store in air tight containers.
Alternatively sandwich together with Coffee Butter Cream (see recipe).
Cook these biscuits on the top rack of the oven otherwise because of the high sugar content they may burn on the bottom before they are cooked on the top.
Variations: Freshly ground cinnamon, ginger or chocolate chips can be a delicious addition to these biscuits.
Jette Virdi’s Cumin Biscuits
Add 2 teaspoons of roasted cumin and the freshly squeezed juice of 2 lemons to the basic recipe and proceed as above.