January is renowed for diets, detox and exercise galore. We salute those motivated enough to avoid sweet treats completely, and we’re giving a nod (albeit a faint one) to healthy eating by giving up chocolate for a month. But we still need a little something to dunk in our tea, hence these lemon button biscuits. They were also the perfect opportunity to try out our new Christmas baking gifts.
We’ve adapted our recipe from one in The Great British Bake Off Learn to Bake book for ‘lemon forkies’.
Ingredients (makes approximately 24 biscuits):
250g unsalted butter
65g icing sugar
1 lemon rind
225g plain flour
75g corn flour
Preheat your oven to 180c and mix your butter with the sugar and grated lemon rind until the mixture is creamed – it should be nice and smooth.
Add the flour and corn flour. Mix into a smooth dough with a wooden spoon. Roll out the dough and cut out the biscuits. To create the button shape we used Tala pastry cutters (thanks George!) and used a skewer to make the four holes. To create the stamped biscuit below we used this set (thanks Nick’s mum!).
Bake at 180c for 15 minutes (or until golden brown). Let the biscuits cool on a rack. Then eat. All in one go!
Laura & Tia xx