I have been going a little bit baking crazy since being reunited with an oven after one and a half years using a glorified bunsen burner to cook all meals.These biscuits are the first thing I ever baked when I was a child, and they are literally 100% foolproof. They are so much more than the sum of the ingredients. They are the perfect soft, buttery, rich shortbread-esque biscuits. Every time I make these for someone I am quizzed for the recipe, and every time I give it, they are surprised by how simple it is. Four basic ingredients and a mixer. The original recipe just has the lemon rind. I have added in the cinnamon and dried cranberries, but really this recipe is a great template to play around with. I have also substituted some grated ginger root for the lemon with lovely results. You could add in chocolate, hazelnuts, blueberries. Whatever comes to mind really. This makes about 20 biscuits, depending on what size you make them.
- 275g self-raising flour
- 100g caster sugar
- 225g butter
- grated rind of 1 lemon
- 3 teaspoons dried cinnamon
- Handful of dried cranberries
- Mix all the ingredients together in a standing mixer until they form a dough (if you are trying this with non-dried fruit, I’d advise stirring it in at the end instead).
- Roll into little balls in the palm of your hand and flatten with your hand onto a greased baking tray (leave some space between, these will spread out faster than a cat in front of a fire).
- Bake at 180° for 10-15 minutes until they are starting to turn golden.
- Remove and cool on a wire rack.
- Yep, it’s that easy.