Lemon swirl biscuits

Lemon swirl biscuits recipe by Dairy Diary. These lemon swirl biscuits are quickly made using only four store cupboard ingredients!

Brought to you by Dairy Diary

TIP: To freeze, carefully place into a rigid plastic container in a single layer, or between sheets of greaseproof paper. Cover, seal and label, then freeze for up to 1 month. To use, thaw at room temperature on a wire rack for about an hour, or until thoroughly defrosted. Alternatively, store in an airtight tin for up to 4 days.

 

12
Servings

Ingredients

  • 100 g butter, softened
  • 50 g icing sugar, sifted
  • 125 g plain flour
  • 1 grated zest of 1 lemon
  • 1 tsp lemon juice

Instructions

1
Preheat the oven to 170ºC/Gas Mark 3. Line two baking sheets with greaseproof paper.
2
Cream together the butter and sugar. Sift in the flour and mix in with the grated lemon zest. Work in the lemon juice and mix again to form a stiff biscuit mix.
3
Spoon into a piping bag fitted with a star nozzle and pipe small swirls onto a baking sheet, well-spaced apart as they do spread. When you lift up the nozzle from piping each swirl, use a knife to trim the biscuit mixture neatly.
4
Bake in the oven for 12-15 minutes or until lightly golden and cooked. Leave to cool on the baking sheet for about a minute, then transfer to a wire rack to cool.

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