Makes 14–18 biscuits
INGREDIENTS
80 grams butter, softened
100 grams caster sugar
1 medium egg
zest of 2 lemons
1–2 tablespoons lemon juice
150 grams gluten-free or plain flour (add an extra 1 tablespoon if using plain)
1 heaped teaspoon baking powder
½ cup ground almonds
icing sugar to dust
orange zest to garnish
METHOD
Cream together the butter and sugar until very light and fluffy. Beat in the egg, lemon zest and lemon juice. Stir in the flour, baking powder and almonds and mix to form a dough. Chill the dough in the fridge for 30 minutes to firm up.
Preheat the oven to 180°C fan bake and line a large baking tray with baking paper. Take tablespoons of the dough and roll into balls. Flatten slightly with the back of a wet spoon.
Bake for 15–16 minutes. Once cool, sift over the icing sugar and sprinkle over orange zest.
Edited extract and recipes from More From a Quiet Kitchen by Nici Wickes. Photography by Todd Eyre. Published by Bateman Books, 2024. Paperback, $49.99
This extract featured in our Kōanga Spring 2024 Edition.
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