Zesty Lemon Biscuits
Food for Thought

Bake 24 – The Hungry Mum’s Zesty Lemon Butter Biscuits

Zesty Lemon BiscuitsWe’re supposed to have thunderstorms today, but so far it’s still just close and hot and uncomfortable. I figured the Daughter would probably just want to dash about in the garden this afternoon, maybe take a walk to the park. But no. When I picked her up from nursery after lunch she announced that she’d been outside all morning and wanted to be inside where it was cool this afternoon.

And also, “When are we going to make the lemon biscuits, Mummy?”

I’d shown her the photo of these biscuits when I spotted them on Hungry Mum’s blog. Being heart-shaped and lemony I knew the Daughter would like them. I hadn’t expected her to be quite so insistent about making them in ridiculous, sticky heat. Silly me.

So we detoured to the supermarket for ingredients, barely escaped the toy aisle without acquiring any Fireman Sam merchandise, and picked up a melon to go with the lemons, in the hope that cool, sweet fruit will help improve the evening.

I’m not generally a big fan of making biscuits – all that rolling out is a bit of a faff, I never want to ice them so they tend to taste quite plain, and for some reason I always over or under cook them. But I do adore cookie cutters, and have amassed a decent collection, of which the Daughter is exceptionally fond. So our lemon biscuits weren’t just hearts, of course, although I did limit her to just four cutters. So we have hearts, circles, stars, and the occasional teapot. For a few scary moments it did look like we might have moose, cowboy hats and Christmas trees instead, though.

The Daughter also insists on cutting out all the shapes herself, which can lead to some unrecognizable biscuits. Still, they tasted pretty good, whatever they look like!

Making Zesty Lemon BiscuitsMaking Zesty Lemon Biscuits

The Hungry Mum’s Zesty Lemon Butter Biscuits


  • 325g plain flour
  • 200g cold butter, diced
  • 125g golden caster sugar
  • Zest of two large lemons
  • 2 egg yolks


  • Preheat oven to 170C and line two baking sheets with baking paper.
  • In a food processor whizz together flour and butter until it resembles breadcrumbs, then add the sugar, lemon zest and egg yolk and process to a dough.
  • Roll the dough between baking paper until 5mm thick and cut out biscuits. Cook for 12ish minutes and cool on wire rack.

Many thanks to the Hungry Mum for such a fab recipe!

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