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.

Easter Biscuits

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 70
  • Cook Time: 10
  • Total Time: 80
  • Yield: 30 1x


A simple lemon biscuit perfect for cookie cutters.



  • 200g butter, cubed
  • 120g sugar
  • Zest of one lemon, or a few drops of essence
  • 1 egg yolk
  • 270g plain flour


  1. Place butter and sugar into bowl.
  2. Blitz on speed 5 until creamed. Scrape down. Repeat.
  3. Add remaining ingredients.
  4. 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.
  5. Divide mixture into two balls.
  6. 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.
  7. Refrigerate for an hour.
  8. 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.
  9. 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.
  10. 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.
  11. Place cut biscuits onto the baking trays evenly spaced.
  12. Repeat until all dough is used.
  13. Bake for 8-10 minutes depending on the size of your shapes. You want them only very slightly golden. These cook very quickly.
  14. Leave to cool on the tray for 10 minutes then transfer to a cooling rack.


  • The amount this makes will depend on the size of the cutter you use.

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One Comment

  1. Kate March 31, 2016 at 9:52 pm - Reply

    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.

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