Lemon butter biscuits

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Basic biscuit dough:
250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
2 cups (300g) plain flour
1 eggwhite, beaten until foamy
¼ cup (55g) caster sugar

Lemon Butter
2 eggs, lightly beaten
½ cup (110g) caster sugar
grated rind of 1 lemon
¼ cup (60ml) lemon juice
30g butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to moderate 180°C. Roll level teaspoons of chilled Basic Biscuit Dough into balls and place on prepared trays. Press down with a fork which has been dipped in cold water to prevent sticking.

2. Bake for 12 minutes, until just beginning to colour. Cool on a wire rack before storing in an airtight container.

3. Meanwhile, make Lemon Butter. Place all ingredients in a heavy based saucepan on medium heat. Stir constantly for 5-10 minutes, until thick. Do not allow to boil as the mixture will curdle. Remove from heat and cool completely, stirring occasionally.

4. Just before serving, join biscuits in pairs with ½ teaspoon of Lemon Butter between each.