Lemon Biscuits
By Holly BullockPage views: 52803A zesty lemon biscuit recipe with a lovely coconut texture.
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7 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 12 mins
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Serves
45
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.
I found the recipe very wet so I added another third of a cup of flour.They turned out nice but more like cake than biscuit
Lemon flavour was lovely but I was disappointed with this biscuit - soft rather than crispy. The amount of butter in the recipe was more suited to a cake, I felt. I ended up sandwiching them together with lemon icing.
Perhaps needs more flour?
I used juice two lemons which made it really wet as result had to add more flour. Would be better if recipe stated liquid measurement of juice
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...
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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