INGREDIENTS
- 100 g Caster Sugar
- 150 g Block Margarine or Butter
- Zest of 1 Lemon
- 1 Free-range Egg
- 200 g Plain Flour
- 50 g Corn Flour
- 1/4 tsp Bicarbonate of Soda
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease of couple of baking sheets with a little excess margarine/butter. Set aside.
- Cream together the margarine/butter and sugar in a large bowl until it becomes light & fluffy.
- Add the egg & lemon zest, and mix until well combined.
- Sift the flour, cornflour and bicarbonate of soda and mix to form a dough - you may need to use your hands. Tip the dough onto a lightly floured worktop, and gently knead until smooth.
- Roll your dough to around 5mm thick and cut with a fluted edge cookie cutter. Transfer each biscuit to your pre-greased baking trays and prick each one with a fork on top.
- Bake in your pre-heated oven for around 12-15 minutes until the edges of the biscuits are golden.
- Remove from the oven and sprinkle a little excess caster sugar over each biscuit. Leave to cool on the baking sheets until cool enough to touch, before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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