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.
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- 100 g butter, softened
- 50 g icing sugar, sifted
- 125 g plain flour
- 1 grated zest of 1 lemon
- 1 tsp lemon juice
Preheat the oven to 170ºC/Gas Mark 3. Line two baking sheets with greaseproof paper.
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.
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.
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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