This dough makes a good base for any type of biscuit.
Ingredients
- 100g butter
- 100g golden caster sugar
- 1 lemon
- 175g plain flour
- 1 large egg yolk
Method
- 1. Cut the butter into 4-5 pieces and put into a food processor with the sugar. Finely grate the zest of 1/2 lemon and add to the processor. Blend for a few seconds. Cut the lemon in half and squeeze out some juice, then carefully measure out 1 teaspoon of juice and add to the processor with the flour and egg yolk. Blend again until the mixture forms a ball.
- 2. Turn onto a large sheet of baking paper and knead the dough lightly for a couple of minutes until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
- 3. To roll out and cook, see recipes for iced Easter biscuits and lemon flower biscuits.
Chef's tip
To roll out and cook, see recipes for iced Easter biscuits and lemon flower biscuits.