Crisp and delicious, Lemon Biscuits are an elegant addition to the tea table. Or they may be served with fruit fool or a creamy dessert.
6 oz. plus
1 teaspoon butter
5 oz. castor sugar
1 egg yolk
½ teaspoon lemon essence
8 oz. self-raising flour
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C). Lightly grease a large baking sheet with the teaspoon of butter.
In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is light and fluffy. Stir in the egg yolks and the lemon essence. Add the flour a little at a time, beating until the mixture forms a firm dough.
On a floured board, roll out the dough to 1/4inch thick. Using a 3-inch pastry cutter, cut the dough into circles. Place the circles, well spaced, on the baking sheet and place the sheet in the oven. Bake the biscuits for 12 to 15 minutes, or until they are golden brown.
Remove the baking sheet from the oven. Transfer the biscuits to a wire rack to cool completely before serving.