CookEat Recipe
Crunchy Lemon Biscuit Sticks
Thin buttery biscuit sticks scented with lemon zest and baked until crisp.
Method
Steps
Step 1
Gather the ingredients: 150 g plain flour, plus a little only if needed for rolling; 60 g butter, softened; 60 g icing sugar; 1 egg; Finely grated zest of ½ lemon.
Step 2
Mix the flour, softened butter, icing sugar, egg and finely grated yellow lemon zest into a smooth dough, working only until it comes together. If too soft to shape, cover and refrigerate for about 15–20 minutes; do not knead it for a long time.
Step 3
Roll the dough thinly, about 5 mm, using only a little flour if it sticks. Cut about 24 slender sticks roughly 10 cm long and about 2 cm wide, gathering scraps and rerolling gently as needed.
Step 4
Arrange on a clean ungreased non-stick metal baking tray, with a little space between them. Bake at 170°C for about 12–18 minutes, until lightly golden at the edges and cooked through. Transfer carefully to a rack and cool completely so they become crisp.
Step 5
Store the cold biscuits in an airtight container. Tea or bottled wine may accompany them, as suggested in the original, but neither is part of the biscuit mixture.
Cooked it? Rate it.
Cooked 0 times