Wedding cakes

Quick Lemon biscuits recipe

My in-laws were popping over last weekend for a cuppa so I decided last minute to throw some biscuits together. It feels like ages since I baked a cookie or a biscuit. It’s just been cake, cake, cake and none of it has been for us!

It was a really cold and rainy weekend so the plan was to get the girls to help me out, but all they wanted to do was paint. I think my baking obsession may be boring them a little! Darcey did come along to help me roll them out at the last minute. Let’s face it. The messier the play the more likely they are to get involved.

The biscuits have a really light and crumbly texture and the flavour is light and buttery too. I’m glad we had re-enforcement’s in to help us eat them. I’d have been in trouble otherwise!

Quick Lemon biscuit ingredients

(Makes around 18)

100g (4oz) unsalted butter -at room temperature

50g (2oz) Caster sugar

150g (5oz) Sieved self-raising flour

Rind of one unwaxed lemon

A little juice from the lemon

How to make the Lemon biscuits

  1. Heat your oven to 180ºC (160ºC fan) and line a baking sheet with silicon paper.
  2. In a bowl mix the butter and sugar.
  3. Add the flour until everything is blended really well together. You can use a whisk/ food processor/ stand mixer to do this – just make sure you don’t overwork the dough or you won’t get that nice crumble.
  4. Add the grated lemon rind and mix with your hands till a soft and crumbly dough is formed. If it doesn’t hold together in a ball when you roll it add a little lemon juice at a time until it does. ½ a tea spoon should do it.
  5. Take a small amount of dough in your hands and roll gently into balls. The more you roll the less cracks will appear on your biscuits. More cracks = more crumble and the better the lightness and taste.. in my opinion – not Darcey’s who rolled them to within an inch of their lives and had perfectly smooth biscuits which she devoured in minutes!
  6. Position your balls on the baking sheet with enough space for them to spread a little. Give each one a little press in the middle then bake for 15-18 minutes or until the edges start to turn a light golden brown. These biscuits will over bake very quickly so don’t take your eyes off them for a minute.
  7. Leave to cool on a wire rack and do your best not to eat them all before they get cold or your mother-in-law arrives.

We ate these Lemon biscuits when they were still just a tiny bit warm from the oven and they were really delicious.


Some baking books you may enjoy

Lucy Young and Mary Berry’s Mini Banoffee pies

Book Review: How baking works … and what to do when it doesn’t by James Morton

Paul Hollywood’s How to Bake – book review

Mary Berry’s Lemon Drizzle traybake recipe

Interview with the experts: Lucy Young

Mary Berry and the best butter tip ever!

Best Book of British Baking

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EmmaMT from

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  1. igetakickoutofyou says:

    They look extremely tasty – can you make some for sewing tomorrow??

    1. EmmaMT from says:

      Oh yes! That’s a very good idea. x

  2. Hi Emma They look just like my cuppa tea nice & easy to make biscuits

  3. They look great recipe a nice & easy

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