Lemon pepper biscuit kisses
- October 2023
- Makes 12
- Hands-on time 20 minutes, oven time 10 minutes
The lemony zing of these buttery biscuits is swiftly followed by a prickly heat of black pepper with every bite, opening up your palate and balancing the sweetness. It’s a perfect example of how subtle spicing can transform an otherwise one-dimensional dish.
Cookies, shortbread, ginger dodgers…you’ll find them all in our biscuit recipes collection.
- 12g (7.4g saturated)
- 18g (10g sugars)
- 170g unsalted butter, softened, plus extra to grease
- 50g golden caster sugar
- Finely grated zest 1 lemon, plus 1½ tbsp juice
- 130g plain flour
- 1 tsp baking powder
- ½ tsp freshly ground black pepper, plus a pinch extra
- 70g icing sugar
- Heat the oven to 180°C fan/gas 6 and lightly grease 2 large baking trays. Use an electric hand mixer to cream 100g of the butter and the caster sugar for about 3 minutes until light and fluffy. Stir in the lemon zest and 1 tbsp of the juice, then fold in the flour, baking powder, black pepper and a pinch of salt to make a stiff paste.
- Divide the mixture into 24 balls (about 12g each). Space them out evenly on the baking trays, then use a fork dipped in water to flatten each ball a little and create ridges. Bake for 9-10 minutes until light golden, then leave to cool on the tray.
- Meanwhile, in a medium bowl, use a hand mixer to beat the remaining 70g butter and icing sugar together until combined and fluffy. Stir in the remaining lemon juice and a pinch of pepper. Spoon the filling onto the flat underside of half the biscuits, then use the remaining biscuits to create a sandwich. Store in an airtight container for up to 3 days.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter