Lemon Egg Biscuits Recipes

Steps:

• 1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
• 2. Flour hands and roll into small balls.
• 3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
• 4. Bake at 325 degrees for 12-15 minutes.
• 5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.

Steps:

• Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
• Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

Steps:

• Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

Steps:

• preheat oven to 180/gas 4
• mix flour, bicarbonate soda caster sugar,brownsugar+ salt in the food processor till combined
• Add melted butter,zest+lemon juice and pulse till soft dough, then place in fridge to chill for 30minutes before rolling into 30 balls
• Place biscuits on greased trays,flatten slightly+bake for 10-12 minutes till golden