celebrating 130 years 1884-2014

Lemon Biscuits

By Holly Bullock
Lemon Biscuits
45 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 12 mins
  • Serves

    250 grams butter, softened
    1 1/2 cups Chelsea White Sugar
    Grated rind and juice of 2 lemons
    2 eggs
    1 cup self raising flour
    1 1/4 cups flour
    2 cups desiccated coconut


    Preheat oven to 180˚C. Lightly grease 1-2 baking trays or line with baking paper.
    In a large bowl, beat the butter, Chelsea White Sugar, lemon rind and juice together well until light and creamy. Add the eggs one at a time, beating well after each addition.
    Sift the flours together and add to creamed mixture with the coconut. Mix gently.
    Place large teaspoonfuls of the mixture on the prepared trays and press down with a floured fork.
    Bake in the preheated oven for 12-15 minutes until golden brown.
    Transfer to a cake rack to cool. Once cold, store in an airtight container.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(4 reviews)

I'm generally not a dessicated coconut fan, but I made these at work today and they were delicious. Definitely recommend!

More of a sponge drop than a biscuit. I added more flour after the first tray so I could turn them into biscuits. Quite disappointing

I wasn't sure if the eggs had been left out deliberately and so looked up other recipes. Not many biscuits had eggs so I left them out. The review below said it was a bit gloopy and mine was already very soft without eggs so can imagine how liquid it would be with them. Well they wouldn't cook and ended up all over the baking tray. Delicious raw and I'd try them again with the eggs next time ha ha...

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dough was a bit 'gloopy' to shape into balls, but the texture is lovely and semi-cakey. My 3 year old loves these too, so it gets another mark. :)

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