Zingy Lemon Butter Biscuits

Add the butter and caster sugar to a bowl and use a hand mixer to mix until it reaches a creamy texture. This is a perfect job for our Retro 5-speed Hand Mixer, which will help to add a little touch of elegance to an afternoon of baking.

Add the egg and beat until the mixture is fluffy.

Add the flour, baking powder, lemon zest and salt. Mix again until the mixture has reached a doughy consistency. Cover the bowl and refrigerate for around two hours. The dough should be firm, so if you’re not sure it’s ready, just give it a feel.

When the dough is ready, preheat your oven to 180°C/350°F/gas 4. Sprinkle some flour on your worktop and roll out the dough until it’s roughly 1/2 cm thick. Don’t worry about measuring exactly, as long as it’s close enough! Use a biscuit cutter to cut the dough into shapes – circles are fine, but why not think outside the box? Place them on a greaseproof tray and sprinkle with the demerara sugar. Now you’re ready to pop them in the oven!

Bake for around 10-12 minutes, until the edges are a light brown colour. Once they’re done, pop them onto a wire rack to cool. And that’s it! Your zingy lemon biscuits are ready to go.