Lemon Drizzle Biscuits. Or should that be cookie? I was born and raised in a sleepy village in England where we most defiantly ate biscuits. Jammie Dodgers pulled apart to lick out the sugary middle, soggy ginger biscuits dunked into weak orange squash at Sunday School, Chocolate Hob-Nobs for special occasions, trays of home-made biscuits cut into dinosaurs for birthday parties, stars for Christmas. Biscuit crumbs sticking to your face, or hiding down the side of the sofa. Biscuits smeared with sticky icing by little hands, pressed with sprinkles or silver balls, eaten before the icing could set. Cookies were something different. Cookie’s emerged later in my childhood. Big, round and chewy. Best eaten still warm, full of melting chocolate chunks. Cookies were secondary school break times, bought from glass jars at the lunch hatch. Cookies were the first solo shopping trips as teenagers, bought from Millie’s Cookies in the shopping centre, the fresh baked smell dragging us is. They were something exciting speaking to us, like American teen movies, of a world we didn’t know yet desperately wanted to be a part of. Cookies are indulgence. Biscuits are home. These are defiantly biscuits.
Lemon Drizzle Biscuits
(adapted from BBC good food)
170g plain flour (plus a little more for rolling)
100g salted butter, chilled and chopped
60g Caster Sugar
1/2 lemon, zested and juiced
1 egg yolk
100g icing sugar
– Preheat the oven to 180C/fan 160C/gas 4.
– Begin by using your fingers to rub together the flour and butter until it looks like bread crumbs. You could also use a food processor if you’re in a hurry for your biscuits! Chilled butter works best, you’ll find if your butter is warm you’ll end up with a sticky mess.
– Mix in the sugar, egg yolk and lemon zest until you’ve formed a nice ball of dough. If it feels a bit warm or sticky, wrap it in cling film and pop it in the fridge for 30 minutes to firm up a little bit.
– Roll the dough out on a floured surface to a thickness of about 5mm. Cut out the biscuits with whatever shaped cutters take your fancy. Put them onto a baking tray covered in either grease-proof paper, or a light covering of butter. Bake for about 10 – 15 minutes, checking regularly. Cool completely.
– Shift the icing sugar into a bowl and mix in enough of the lemon juice to make a smooth icing. Drizzle, splodge and squiggle the icing all over your biscuits. Sprinkle a little more caster sugar over the top and leave them to set.
These are probably better served alongside a nice cappuccino, but if dunking them in orange squash takes your fancy, I’m with you all the way.