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
For the full list of ingredients and measurements, scroll to the recipe card below.
Shortbread Biscuit Ingredients
- 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.
Lemon Icing Ingredients
- Icing sugar – also known as powered sugar or confectioners sugar.
- Lemon juice – squeezed from a fresh lemon.
How to Make Lemon Drizzle Biscuits
Combine the butter and sugar
Combine the butter and sugar in a mixing bowl until light and fluffy. If using a stand mixer, use the paddle attachment.
Add in the remaining ingredients to make the biscuit dough
Mix in the lemon juice followed by the almond extract, lemon extract and vanilla extract. Add and mix in the salt then the flour and continue to mix until a dough forms.
Refrigerate the dough
Remove the dough from the bowl and transfer it to a clean floured surface. Shape it into a flat disk and wrap in clingfilm. Refrigerate for 1 hour. After 1 hour, preheat the oven to 180°C and line a baking tray with parchment paper.
Roll out the dough and cut circles
Roll out the dough to just under ½ cm thick on a lightly flour surface and use a round cookie cutter to cut out as many circles as possible. As you cut them, place them on the baking tray, leaving a gap between each biscuit. You can bring together any scraps, refrigerate for 30 minutes and re-roll to make more biscuits.
Bake the biscuits
Bake the biscuits for 13 minutes or until lightly golden. You can bake the biscuits in batches but ensure you refrigerate any unbaked biscuits until you're ready to bake. Allow the biscuits to cool on the baking tray for 10 minutes then transfer them to a cooling rack to completely cool.
Make the lemon drizzle icing
Combine the icing sugar and lemon juice until smooth and lump free then drizzle the icing onto the cooled biscuits while they 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.
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.
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
Recipes You May Like!
- Lemon Shortbread Bars
- Blueberry Lemon and Yoghurt Muffins
- Crumbly Lemon Biscuits with Ginger and Chia Seeds
- Easy Lemon Muffins with Chia Seeds
Lemon Drizzle Biscuits
Ingredients
For the Shortbread Biscuits
- 135g unsalted butter soft at room temperature
- 95g caster sugar
- 3 tablespoon lemon juice
- 1 teaspoon almond extract
- 1 teaspoon lemon extract optional for very strong lemon flavour.
- 1 teaspoon vanilla extract
- ¼ salt
- 240g plain flour
For the Lemon Icing
- 100g icing sugar
- 15ml lemon juice
Instructions
- 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.
- 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. When an hour has past, preheat the oven to gas mark 4/350°F/180°C/160oC 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. Feel free to bring the scraps together, refrigerate for 30 minutes and re-roll to make more biscuits.
- Bake the biscuits in the oven and bake for 13 minutes or until lightly golden. You can bake in batches but ensure you refrigerate any unbaked biscuits until you're ready to bake. Once baked, allow the biscuits to cool on the baking tray for 10 minutes then transfer them to a cooling rack to completely cool.
- Make the lemon icing by combining the icing sugar and lemon juice until smooth. 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.
Leave a Reply