Lemon Drizzle Biscuits

This recipe makes these melt in the mouth lemon drizzle shortbread biscuits that are made with a simple shortbread dough with added lemon. They are baked until lightly golden and then drizzled with a simple lemon flavoured icing.

If you regularly read my posts then you will know I’m a big fan of lemon. I love anything lemon including lemon cakes, lemon cookies and even lemon chicken.

These yummy lemon shortbread biscuits are so soft with a melt in your mouth texture. They are also very buttery with a strong lemon flavour which comes from using a combination of lemon juice and lemon extract to flavour the biscuits.

The recipe is quick and easy and doesn’t require plenty of time. It’s also a fun recipe to bake with kids. If like me you also love the flavour of lemons then you’ll love this lemon shortbread biscuits recipe.

Ingredients for Lemon Biscuits

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

For the Shortbread Biscuits

• Butter – use soft unsalted butter.
• Sugar – I use caster sugar.
• Lemon juice – squeezed from a fresh lemon.
• Almond extract – adds a hint of almond flavour.
• Lemon extract – use this if you want your biscuits very lemony.
• Vanilla – use good quality vanilla extract or vanilla bean paste.
• Salt - I use fine sea salt.
• Flour – plain flour also known as all-purpose flour.

For the Lemon Icing

• Icing sugar – also known as powered sugar or confectioners sugar.
• Lemon juice – squeezed from a fresh lemon.

How to Make Lemon Drizzle Biscuits

1. In a mixing bowl, cream together the butter and the sugar until light and fluffy. If using a stand mixer, use the paddle attachment. Add and mix in the lemon juice, almond extract, lemon extract and vanilla extract then mix in the salt and flour. Continue to mix until a dough forms.

2. Lightly flour a clean surface, remove the dough from the bowl and place it on the surface. Shape the dough into a flat disk and wrap in clingfilm. Place in the fridge for 1 hour.

3. After 1 hour, preheat the oven to gas mark 4/350°F/180°C/160^oC fan and line a baking tray with parchment paper.  Lightly flour a surface and roll the dough out to just under ½ cm thick. Using a round cutter, cut out as many circles as possible and place them on the baking tray, leaving a gap between each biscuit. Place in the oven and bake for 13 minutes.

4. While the biscuits are baking, bring together any scraps and refrigerate for 30 minutes before re rolling. Repeat the process of cutting the circles and baking. Allow the biscuits to cool on the baking tray for 10 minutes then transfer them to a cooling rack to completely cool.

5. Make the lemon icing by combining the icing sugar and lemon juice. Once the biscuits cool, drizzle the icing onto the biscuits while the biscuits are still on the cooling rack. Allow the icing to set then enjoy.

Recipe Tips

• I prepare this lemon drizzle biscuits recipe using a stand mixer as I feel it gives better results but you can definitely prepare by hand.
• If you struggle to roll out the dough then place the dough between 2 sheets of parchment paper then roll it out.
• Any scraps will need to be refrigerated before re rolling to prevent the dough becoming too soft and sticky. The longer the dough is out of the fridge, the softer the dough will become which makes it harder to work with.

Nutrition

Nutrition based on 1 serving - Calories: 168kcal | Fat: 7.7g | Saturates: 4.5g | Carbs: 23.0g | Sugar: 12.7g | Fibre: 0.5g | Protein: 1.6g | Salt 0.01g

Storage

These biscuits can be stored in an airtight container at room temperature for up to 6 days. Any unbaked biscuits can be stored in the fridge for 2 days or in the freezer for up to 3 months.

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