Lemon Crackle Biscuits

Unable to load

9 Ingredients

Number of servings

100grams salted butter, chopped
1 1/4 cups plain flour
1/4 cup self-raising flour
1/4teaspoons bicarbonate of soda
1 1/4 cups caster sugar
1/4 cup desiccated coconut
2tablespoons finely grated lemon zest
1 egg
1/2 cup icing sugar mixture

Description

Delightfully crunchy and bursting with lemon flavour, these simple lemon crackle biscuits are perfect for an afternoon treat.

Use-it-up tip:

Juice lemons and freeze juice in an ice-cube tray to add to other recipes.

Method

Step 1 of 3

Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Place butter in a small microwave-safe bowl and microwave for 30 seconds or until melted. Set aside for 10 minutes to cool.

Step 2 of 3

Meanwhile, sift flours and bicarbonate of soda into a large bowl. Add 1 cup caster sugar. Stir in coconut and lemon zest until well combined. Add egg to melted butter. Whisk to combine. Add butter mixture to flour mixture. Mix until well combined.

Step 3 of 3

Place remaining caster sugar in a small bowl. Spread icing sugar on a large plate. Roll level tablespoonfuls of dough into balls to make 25 balls. Roll balls, one at a time, in caster sugar to coat lightly, then icing sugar to coat generously. Place balls, 5cm apart, on prepared trays. Bake for 12 minutes or until just dry to the touch. (Don’t overcook as biscuits will firm up once cooled.) Set biscuits aside on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.