Lemon Snap Biscuits Recipes

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

Steps:

• Put the butter and sugar into a bowl and mix well with a wooden spoon or electric mixer.Then slowly beat in the egg yolk and lemon juice.Sift the flour and a pinch of salt into the mixture, add the lemon zest until thoroughly combine.
• Bring the mixture together to form a smooth ball, split the ball into two and cling film the two balls. Then place in the fridge to chill for 30 minutes.
• Preheat the over to 190°C/375°F/Gas mark 5.Line two baking trays with baking parchment .
• Unwrap the dough and roll out to the thickness of a one pound coin.After, use a circular cutter (I use 6 cm circle cutters but you can do them any shape) to cut out circles from the sheet.
• Bake for 10-15 minutes, until golden brown.Leave to cool for 5-10 minutes, for them to cool quicker put on a cooling rack.
• For the icing, mix together the egg white and lemon juice .Gradually whisk in the icing sugar until smooth. Ice the biscuits with a piping bag and then add the preferred topping e.g chopped fruit peel or edible gold/sparkle spray.

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.