I looooove these! I just think they look so cute and are a nice present for those who do not eat chocolate. Place them into a gift box or cellophane bag with some twine and a little tag or card.
These have a hint of lemon in them however you could leave it out or add a different flavoring. The dough is very versatile. I’ve used zest but you could use essence or oils.
I have finally mastered the right dough for press style cutters. My method and tips are below.
Print
Easter Biscuits
- Total Time: 80
- Yield: 30 1x
Description
A simple lemon biscuit perfect for cookie cutters.
Ingredients
Scale
- 200g butter, cubed
- 120g sugar
- Zest of one lemon, or a few drops of essence
- 1 egg yolk
- 270g plain flour
Instructions
- Place butter and sugar into bowl.
- Blitz on speed 5 until creamed. Scrape down. Repeat.
- Add remaining ingredients.
- Blitz on speed 6 until a soft dough forms. Add a teaspoon of milk if it doesn’t form a nice dough after 30-60 seconds of mixing.
- Divide mixture into two balls.
- Roll each ball between two pieces of baking paper with a rolling pin. Roll until its about 0.5-1cm in thickness depending on how you like your biscuits.
- Refrigerate for an hour.
- Preheat oven to 180 degrees. Have two trays ready. You can use some of the baking paper from the rolled dough to line the trays.
- Remove dough from fridge and let it sit for 2 mins to soften it slightly. Don’t soften it too much though if using press type cutters as it will stick to the press. If its a really hot day you may be able to skip this step.
- Using your cutters of choice, cut shapes from the dough. Dust your cutter in a little flour if it’s a hot day and your dough is sticky.
- Place cut biscuits onto the baking trays evenly spaced.
- Repeat until all dough is used.
- Bake for 8-10 minutes depending on the size of your shapes. You want them only very slightly golden. These cook very quickly.
- Leave to cool on the tray for 10 minutes then transfer to a cooling rack.
Notes
- The amount this makes will depend on the size of the cutter you use.
- Prep Time: 70
- Cook Time: 10
These biscuits are perfect for using cookie cutters with. Delicious and buttery. I didn’t have any lemon last time I baked these so added 2 teaspoons of vanilla extract instead.