Lemon Butter Biscuits
You will need:
170 g butter 125 g confectioners’ sugar
zest of 1 lemon (finely grated)
2 tablespoons lemon juice
1 vanilla bean (or 1 tablespoon of vanilla essence)
220 g, plus 2 tablespoons flour 2 tablespoons cornstarch
1 teaspoon coarse salt
In a large bowl with an electric mixer, combine 40 g of confectioners’ sugar and butter and beat until fluffy.
Add lemon zest and lemon juice and vanilla bean and mix until fluffy again.
In a separate bowl, sift together flour, cornstarch and salt. Add this to the butter mixture and mix on low speed until the ingredients are just combined.
Roll dough into two logs and wrap in baking paper. Refrigerate logs until firm about, one hour. Preheat oven to 180 degrees. Unwrap logs and slice into 6 mm thick rounds. Place on baking sheets lined with baking paper. Bake until barely golden, 12-15 minutes. While cookies are still warm, place in a re-sealable bag with remaining confectioners’ sugar and toss to coat.
*Makes 35-40 cookies
Food and Styling: Tara Ballantyne
Photos: Trine Thorsen
Plate: Silje Aune Eriksen at hvitt.no