Lemon Drizzle Biscuits
For the biscuits: 180g of plain flour
100g caster sugar
100g unsalted butter
1 medium egg
Zest of 1 lemon
For the lemon drizzle:
Juice of half a lemon
35g icing sugar
Pre-heat the oven to 180°C/fan 160°C/gas 4.
Line a baking tray with grease proof paper or a Teflon.
In a large bowl cream the butter and the sugar together until light and fluffy then beat in the egg until fully incorporated.
Stir in the lemon zest.
Beat in half of the flour then work in the other half with your hands until a smooth dough has formed.
Wrap the dough in cling film and place in the refrigerator for 30 minutes to chill.
Unwrap the dough onto a lightly floured surface and cut out squares using a small fluted square cutter.
Place the biscuits onto a lined baking tray and return to the refrigerator for 20-30 minutes to firm up slightly. This will allow the cookies to keep their frilled edges when baked.
Bake in the preheated oven for 10-12 minutes until lightly golden brown. Remove from the oven and leave to cool completely before handling, the biscuits will continue to harden as they cool.
Meanwhile prepare the lemon icing.
In a bowl stir together the icing sugar a lemon juice to form a loose icing that can be drizzled. Add the lemon juice bit by bit stirring in between to prevent making he icing too runny. The icing should slowly drip from the spoon and ribbon but disappear when it enters the bowl.
Once the biscuits have completely cooled drizzle the lemon icing vertically and horizontally across them. You can do this using a spoon or, for a neater finish, the icing can be transferred to a piping bag fitted with a small round nozzle and then drizzle onto the biscuits.
Leave the icing to set slightly before serving.