I was reading this mag until i found this simple recipe, i can feel the tingling sensation of my mouth when the recipes calls for lemon.
I have always like to have lemon to flavour desserts, be it cheesecake, ice cream, cupcakes or cookies.
It is refreshing, and adds a happy note to all desserts, and to all occasions.
So here it is, enjoy!
(adapted from Cakes & Sugarcraft magazine, Autumn 2010, Children's Seaside Projects)
220gm (7 3/4oz) plain flour
1/4 tsp salt
30gm ( 1oz) semolina
125gm ( 4.5 oz) butter
125gm ( 4.5 oz) caster sugar
Rind of 1 lemon
1. Sifting the flour and salt into a mixing bowl, then use a wooden spoon to mix in the semolina.
2. Allow the butter to soften, then lightly rub it into the mixture until it resembles breadcrumbs. Gently stir in the sugar.
3. Beat the egg with fork, then add into the mixture along with the grated rind of a lemon. Bind the mixture together to form a stiff paste.
4. Wrap the dough in greaseproof paper and place in the refridgerator for at least an hour, but preferbably overnight.
5. Preheat the oven to 180 degree celsius.
6. Roll out the dough thinly on a board dusted with flour and cut out the required shapes using cutters or templates.
7. Bake the biscuits in the oven for 8 to 10 minutes or until pale and golden.
8. Remove the biscuits from the oven and leave on the tray to cool until they are crisp.
9. Store in a airtight container until you are ready to decorate. The biscuits will keep well for up to 2 weeks providing they are not stored with cake or pastry, as this will cause them to lose thier crispness.
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