Ingredients
Method
- Beat butter and sugar 3–4 minutes until pale and fluffy. Add egg yolk, lemon zest, and juice — beat to combine. Sift in flour, baking powder, and salt — mix to a soft dough.
- Wrap in cling film. Refrigerate 30 minutes.
- Preheat oven to 180°C / 160°C fan / Gas 4. Line two baking trays.
- Roll dough to 4mm on a lightly floured surface. Cut into rounds with a 6cm cutter. Place on trays with space between. Gather trimmings — re-roll once.
- Bake 10–12 minutes until pale golden at the edges. Cool on tray 5 minutes. Transfer to wire rack.
- Mix icing sugar with enough lemon juice for a smooth runny glaze. Brush or spoon over slightly warm biscuits. Leave to set 20 minutes.
Notes
Use unwaxed lemons — the zest is cleaner and more vivid.
Chill dough 30 minutes before rolling — warm dough spreads too much.
Roll to 4mm — thinner biscuits overbake and become brittle.
Take out while pale golden at the edges — they crisp further as they cool.
Apply glaze while biscuits are slightly warm — it sets more neatly.
Store in an airtight tin for up to a week. Freeze unbaked dough for up to 3 months.
