Member recipe

Lemon Snap Biscuits

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Cooking time

Prep: 30 minutes Cook: 15 minutes

Skill level



24 buscuits

Zesty goodness roled into one crisp biscuits!!

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  • 225g butter, softened
  • 140g caster sugar
  • 1 egg yolk, lightly beaten
  • 1 juice of a lemon
  • 280g plain flour
  • Zest of a lemon
  • A pinch of salt


  • 1 juice of a lemon
  • 150g icing sugar
  • 1 tbsp lightly beaten egg white

Extras (optional)

  • Chopped mixed peal
  • Edible gold or glitter spray


  1. Put the butter and sugar into a bowl and mix well with a wooden spoon or electric mixer.Then slowly beat in the egg yolk and lemon juice.Sift the flour and a pinch of salt into the mixture, add the lemon zest until thoroughly combine.

  2. Bring the mixture together to form a smooth ball, split the ball into two and cling film the two balls. Then place in the fridge to chill for 30 minutes.

  3. Preheat the over to 190°C/375°F/Gas mark 5.Line two baking trays with baking parchment .

  4. Unwrap the dough and roll out to the thickness of a one pound coin.After, use a circular cutter (I use 6 cm circle cutters but you can do them any shape) to cut out circles from the sheet.

  5. Bake for 10-15 minutes, until golden brown.Leave to cool for 5-10 minutes, for them to cool quicker put on a cooling rack.

  6. For the icing, mix together the egg white and lemon juice .Gradually whisk in the icing sugar until smooth. Ice the biscuits with a piping bag and then add the preferred topping e.g chopped fruit peel or edible gold/sparkle spray.

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