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45Total Time
25Prep Time
20Bake Time

Lemon Biscuits

3 Reviews

About the bake

These heart shaped lemon biscuits are so gorgeous, and really easy to make.  Treat a loved one with these zesty delights.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    In a medium bowl cream together the butter, vanilla extract and light muscovado sugar. Gradually beat in the egg.

  2. 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.

  3. Step 3:

    On a well floured surface and using floured hands, roll out the dough to a thickness of about 1cm.  Using a heart shaped cutter, cut out your biscuit and transfer to a greased baking sheet.

  4. 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.

  5. Step 5:

    Transfer to a wire rack to cool. Dredge with icing sugar before serving.


    • 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
    • A pinch of Salt
    •  Icing sugar (to dust)

Nutritional Information

per 26g
  • 117cal Energy
  • 4.2g Fat
  • 2g of which Saturates
  • 17g Carbohydrates
  • 8.4g of which Sugars
  • 2.2g Protein
  • 0.4g Salt

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