Wednesday, May 9, 2012

Lemon Butter Biscuits

I’m not a huge fan of packet biscuits.  I’ll eat them but I’m one of those odd people who isn’t keen on Tim Tams and even the Easter eggs we still have in our fridge have not tempted me.  I do however crave something sweet with my cups of tea in the morning and afternoon and with less time to bake these days, I’ve been finding myself opening packets of biscuits hidden at the top of our pantry more than I’d like.  Last night it was a Mint Slice with my mug of Milo.

It is for this reason that I love a new recipe I came across recently in a book I borrowed from the library called 'Frost Bite' by Susan Austin.  With these biscuits, you can prepare a whole batch up to the baking step and then ‘flash freeze’ the balls of biscuit dough all ready for one of those moments when you are craving something sweet or have an unexpected visitor.  The beauty of these biscuits is you just place them on your baking tray still frozen and ten minutes later, they’re ready to enjoy.  Here’s the recipe…

Lemon Butter Biscuits

Makes 35-40

125g butter
½ cup caster sugar
1 egg, lightly beaten
zest of 2 lemons, finely grated
zest of 1 orange, finely grated
1 cup plain flour
⅓ cup cornflour
1 tsp baking powder
flaked almonds

Melt butter in a saucepan and continue to cook for a few minutes until the butter becomes light brown in colour.  Don’t walk away from the stove as it quickly goes from yellow to brown to burnt.  Cool butter (make sure it’s still a liquid, not solid) then add sugar, egg and zests and mix well.  Sift flours and baking powder together then add to the mixture and stir until all flour is incorporated.  Use your hands to shape the dough into balls and flatten slightly.  Place on a tray lined with baking powder.  If the mixture is too soft to handle, place it in the fridge for 10 minutes or so to harden slightly.  Press a piece of almond into the top of each biscuit.

At this point, either ‘flash freeze’ on a tray lined with baking paper and then transfer to a freezer bag or container or bake immediately. 

These can be cooked from frozen on a tray lined with baking paper in a 180°C oven for 10-12 minutes.


  1. Amanda, I'm with you on the Tim Tams and other bought biscuit front. I much prefer the home made ones and these look and sound terrific. I especially love lemony things so I'll be making these for sure
    Thanks for the recipe

  2. Oh, I love this recipe. I'll be trying them out. But I'm very confident with biscuits. I bake dozens of muffins nearly every week and I freeze those for school lunches, after school,etc.
    They look yummy.

  3. They look and sound yummy, must try x

  4. It's a great idea really. I love baking biscuits as much as I enjoy eating them. One of my faves are those mini raspberry melting moments I know you cook too.

    1. Those melting moments are definitely still one of my favourites - love them!!

  5. These look lovely Amanda...thanks so much for sharing your recipe. I pick up biscuits when doing the shopping and then put back down because i know homemade ones are so much better....just have to convince the twins to give me the time to bake!

  6. I have that book Amanda. And have never made anything from it! Will have to give these a go. They look delicious!

  7. Yum. I wish my lemon tree would hurry up and grow some fruit!

  8. Yum - these look terrific. I'm a big fan of freezing biscuit dough. xx

  9. I'm like you I don't like Tim Tams much either and would prefer something homemade any day. These biscuits sound yummy I love anything citrus :) xx

  10. These look delicious - I am going to give them a go!
    Thanks for stopping by my blog - I just signed as your newest follower & I look forward to popping back soon!


  11. Yummo.....they look delightful Amanda. Thank you for the recipe xo

  12. Great idea! I like homemade biscuits but could never eat a whole batch myself and they are way nicer fresh so this might just be perfect!


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