Lovely Lemon Biscuits

Method

1. You will need to make this dough in advance as it needs to chill before baking. I recommend you allow at least 1 hour chilling time so factor that into your preparations.

2. In a large bowl, mix together the butter and caster sugar until soft and pale. I do this using the back of a wooden spoon. Add the egg and beat again until you have a smooth batter. If it appears curdled just keep on beating until it comes together — it will I promise!

3. Pour in the flour and baking powder, stir slowly until the dry ingredients are combined. It might not look like it will all combine but just keep on going it won't take long.

4. Once combined, rinse the lemon, then grate the rind into the biscuit dough. Then slice the lemon in half and squeeze the juice into the bowl as well. Watch out for pips!

5. Mix the contents of the bowl until you have dough only. Cover the bowl and place it into the fridge to chill. If you don't have much space in the fridge, transfer the dough to a sandwich bag or cling film, shape into a sausage shape then seal and chill for at least an hour.

6. To Bake: Preheat your (fan) oven to 190 degrees Celsius. Grease, then dust a heavy baking tray with a little flour. I use leftover butter wrappers for this.

7. Roll small amounts of biscuit dough into marble shapes then press in the centre to get a thick round on the baking tray. The round will be about 1-2cm thick. I normally fit about 15-20 biscuits onto a baking tray.

8. Bake in the oven for 11 minutes, or until the biscuits turn slightly golden on the outside edge.