Lemon lime butter biscuits

Michael Craig

Winter citrus is great at the moment - I used limes from my mum's tree and lemons from her friend's for these simple biscuits. They are just about perfect with an afternoon cup of tea. I like to keep a roll of dough in the freezer so that fresh biscuits are never far away.

Ingredients

1 cup	Plain flour
1 ½ tsp	Baking powder
100 g	Butter
½ cup	White sugar
1	Lemon, finely grated zest
1 Tbsp	Lemon juice
1 Tbsp	Lime juice

Optional topping

1	Lime, finely grated zest
1 Tbsp	White sugar
1 pinch	Salt

Directions

1. Place all ingredients in a food processor and mix to form a soft dough.
2. Roll out dough on to a lightly floured surface and roll into a log, about 3-4cm in diameter. Wrap in plastic wrap, and place in the freezer for about 20 minutes (Note: the mixture will keep in the freezer for a couple of months).
3. When ready to bake, preheat oven to 180C. Line a flat baking tray with baking paper.
4. Slice the dough into thin rounds and carefully place on the baking tray, leaving space for them to expand. (Note: if you want to add the topping, mix the zest, sugar, and salt together and sprinkle a little bit on top of each round before baking).
5. Bake for about 12 minutes until golden. Cool on the tray before transferring to a wire rack to cool completely and store in an airtight container. Note: these biscuits are also good iced with a simple lemon icing.

More winter baked treats from Delaney

• Double chocolate mug cakes
• Rhubarb pudding