Lemon Drizzle Biscuits

These melt in the mouth lemon drizzle shortbread biscuits 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. This recipe makes these yummy lemon shortbread biscuits that are so soft with a melt in your mouth texture. They are very buttery with a strong lemon flavour. 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 recipe.

Ingredients for Lemon Biscuits

For the shortbread biscuits

• 135g unsalted butter – butter should be soft but not too soft.
• 95g caster sugar – you can also use granulated sugar.
• 3 tablespoon lemon juice – squeezed from a fresh lemon.
• 1 teaspoon almond extract – adds a hint of almond flavour.
• 1 teaspoon lemon extract – this is optional. Use this if you want your biscuits very lemony.
• 1 teaspoon vanilla extract – use good quality vanilla.
• 240g plain flour – also known as all-purpose flour.

For the lemon icing

• 100 icing sugar – also known as powered sugar or confectioners sugar.
• 15ml 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. Mix in the flour until a dough forms.

2. Lightly flour a clean surface, remove the dough from the bowl and place it on the surface. Mold the dough into a flat disk shape. 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 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 20 minutes before rerolling. 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 recipe using a stand mixer as I feel it gives better results but you can definitely prepare by hand.
• Any scraps will need to be refrigerated before rerolling 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.

More Lemon Recipes

• Lemon Shortbread Bars
• Blueberry Lemon and Yoghurt Muffins
• Crumbly Lemon Biscuits with Ginger and Chia Seeds
• Easy Lemon Muffins with Chia Seeds