LEMON TEA BISCUITS
With subtle lemon flavor, these flaky biscuits make a nice addition to a small buffet or light lunch. Try them the next time you host a holiday tea party for friends, family or co-workers. -Jane Rossen, Binghamton, New York
Provided by Taste of Home
Time 35m
Yield 16 biscuits (1/2 cup butter).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° until golden brown, 8-10 minutes., Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON STAR BISCUITS
Make and share this Lemon Star Biscuits recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h22m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy.
- Add egg and lemon zest.
- Beat well.
- Sift flour.
- Stir into creamed mixture, mixing to a soft dough.
- Shape dough into a ball.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Roll dough out on a floured surface to a thickness of 5mm.
- Using a star shaped cutter, stamp out shapes.
- Place on greased oven trays.
- Bake at 180C degrees for 12 minutes until lightly golden.
- Cool on wire racks.
- -------------Icing------------.
- Sift icing sugar in a bowl.
- Mix in butter and lemon juice.
- Add just enough water to achieve a spreadable consistency.
- When biscuits are cold, spread with lemon icing and decorate with the cachous.
Nutrition Facts : Calories 149.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 24.9, Sodium 42.3, Carbohydrate 23.1, Fiber 0.4, Sugar 13.4, Protein 1.7
LEMON BLUEBERRY BISCUITS
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown., In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
ZIMTSTERNE (CINNAMON STARS)
Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon
Provided by Edd Kimber
Categories Treat
Time 45m
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
- Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
- To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
- Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top - you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.
Nutrition Facts : Calories 78 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CINNAMON STARS
A beautiful Christmas cookie!
Provided by Robin J.
Categories World Cuisine Recipes European German
Yield 18
Number Of Ingredients 7
Steps:
- Stir together the almonds, cinnamon, and lemon zest until combined.
- Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
- Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
- Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
- To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
- Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 21.2 g, Fat 10.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 24 mg, Sugar 17.4 g
LEMON BISCUITS
Who could resist a zesty treat? These dainty melt-in-the-mouth lemon biscuits make a scrumptious addition to an afternoon tea spread
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.14 milligram of sodium
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