Lemon Easter biscuits recipe

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  • Serves 12
  • 40mins to prepare, plus 20mins chilling and 10mins to cook
  • 188 calories / serving
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Lemon easter biscuits hero

Cream the butter and sugar together in a large bowl, beat in the egg, and lemon zest. Add the flour and baking powder and mix together until you have a firm dough. Roll into a ball then wrap and chill for 20 mins.

Preheat the oven to Gas 4, 180°C, fan 160°C. Grease 2 large baking sheets have ready Easter cookie cutters — chicks, eggs and bunny shapes.

Cut the dough in half then working with one half at a time, roll out the dough on a lightly floured surface until about 5mm thick. Press out shapes then transfer them to the baking sheet a little apart. Re-roll and cut out more shapes until all the dough is used up.

Use a skewer to make a hole in the top of each shape — this is where the ribbon will be threaded. Bake for 10mins until pale golden. Cool on a wire rack.

To decorate, mix 2tbsp of the lemon juice with the icing sugar until smooth. Divide the icing ito batches and colour as desired. Spoon a little icing over each biscuit then leave until completely set. Thread a coloured ribbon through each ribbon and hang them on a branch of willow, blossom or catkins.

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  • Ingredients

  • 75g butter
  • 75g caster sugar
  • 1 medium egg
  • zest and juice of half lemon
  • 175g plain flour, sifted
  • ½tsp baking powder
  • food colourings
  • 175g icing sugar, sifted
  • fine coloured ribbon to decorate
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  • Energy 792kj 188kcal 9%
  • Fat 5.9g 8%
  • Saturates 3.3g 17%
  • Sugars 22.1g 25%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 33.7g Protein 2g Fibre 0.6g

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