These are lovely, crisp little biscuits with a refreshing lemon tang. They do need watching whilst baking as they can easily become too dark then taste bitter.
Makes about 50 biscuits
- 4oz (100g butter, softened
- 3oz (75g) caster sugar
- 6oz (175g) plain flour
- Grated rind of 1 lemon
- 1oz (25g) granulated sugar
Measure the butter and sugar into a large bowl and cream together. Add the flour, lemon rind and mix well to form a firm dough. Roll the mixture into a long sausage shape 1.5 inches (4cm) in diameter, wrap with clear film and chill in the refrigerator for about an hour.
Unwrap and roll the sausage in granulated sugar then slice off rounds quarter of an inch (0.75cm) thick. Arrange on greased baking sheets.
2 Oven AGA: With the grid shelf on the bottom set of runners and a cold plain shelf on the second set of runners in the Roasting Oven, cook the biscuits in batched for about 10 minutes until very pale golden brown.
3 & 4 Oven AGA: Place on the greased plain shelf and slide into the Baking Oven on the fourth set of runners. Cook for 12-15 minutes, turning once, until very pale golden brown.
Allow to cool for a few moments then lift off with a palette knife and finish cooling on a wire rack.
From The AGA Book by Mary Berry