Method
Step 1:
In a medium bowl cream together the butter, vanilla extract and light muscovado sugar. Gradually beat in the egg.
Step 2:
Finely chop the almonds and add to the bowl with the lemon zest. Sieve the flour, baking powder and salt into the bowl and stir well to make stiff dough.
Step 3:
On a well floured surface and using floured hands, roll out the dough to a thickness of about 2.5cm (1"). Using a heart shaped cutter, cut out your biscuit and transfer to a greased baking sheet.
Step 4:
Bake in a preheated oven at 180°C (160°C, 350°F, gas mark 4) for about 20 minutes until golden and firm. Leave to stand on the baking sheet for 20 minutes.
Step 5:
Transfer to a wire rack to cool. Dredge with icing sugar before serving.
Ingredients
- 50g Butter (unsalted)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 125g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (large)
- 25g Almonds (flaked) (toasted)
- 1 Lemon zest
- 175g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 1 Salt
- Icing sugar (to dust)
Recipe Reviews
Super easy recipe to make. Nice biscuits although not overly ‘lemony’. The recipe says cut to an inch thick, this was way too thick as the biscuits puff up a considerable amount. I had a thickness of 1cm and they still spread and rose quite a bit. Only had to cook for 17 minutes. Would recommend and bake again.
Delicious
Ingredients
- 50g Butter (unsalted)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 125g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (large)
- 25g Almonds (flaked) (toasted)
- 1 Lemon zest
- 175g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 1 Salt
- Icing sugar (to dust)