Mary Berry Recipes

Mary Berry Lemon Biscuits

Mary Berry Lemon Biscuits

Mary Berry’s Lemon Biscuits is made with unsalted butter, caster sugar, egg, lemon zest, plain flour, currants, and milk. This easy Lemon Biscuits recipe creates a delicious treat perfect for a light dessert or snack that takes about 25 minutes to prepare and can serve up to 24 people.

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Ingredients Needed

  • 100g / 3½oz unsalted butter, softened
  • 75g / 2¾oz caster sugar (or superfine sugar), plus extra for sprinkling
  • 1 free-range egg, separated
  • Zest of 1 small unwaxed lemon, finely grated
  • 200g / 7oz plain flour (or all-purpose flour), plus extra for dusting
  • 50g / 1¾oz currants
  • 1–2 tbsp milk

How To Make Lemon Biscuits

  1. Preheat the oven: to 200°C / 180°C Fan / Gas 6 / 400°F. Line three baking trays with baking paper.
  2. Beat the butter and sugar: In a bowl, beat the butter and caster (or superfine) sugar until well combined and fluffy. Add the egg yolk and lemon zest.
  3. Mix in the flour and currants: Sift in the flour and stir well. Add the currants and enough milk to make a fairly soft dough.
  4. Roll the dough: Knead the dough lightly on a floured surface, then roll it out until it’s 5mm / ¼in thick. Using a 6cm / 2½in fluted cutter, cut out 24 rounds.
  5. Bake the biscuits: Using a palette knife, place the rounds on the prepared baking trays, and bake for 8 minutes.
  6. Brush with egg white: Lightly beat the egg white and brush it over the tops of the biscuits. Sprinkle with extra caster sugar.
  7. Finish baking: Return the biscuits to the oven and bake for another 5 minutes or until pale golden brown and cooked through.
  8. Cool the biscuits: Leave them on the trays for a few minutes, then carefully transfer them to a wire rack to cool completely.
Mary Berry Lemon Biscuits
Mary Berry Lemon Biscuits

Recipe Tips

  • Use softened butter: Make sure the butter is at room temperature before mixing. This helps create a smooth dough that’s easier to work with.
  • Grate the lemon finely: Only use the yellow part of the lemon zest. The white part (pith) can make the biscuits taste bitter.
  • Don’t overwork the dough: Knead the dough just enough to combine the ingredients. Over-kneading can make the biscuits tough.
  • Chill the dough if it’s too soft: If the dough becomes too soft to roll, place it in the fridge for 10 minutes to firm up.
  • Watch the baking time: Keep an eye on the biscuits as they bake. They should be pale golden when done, not too brown, for the best texture.

How To Store Leftovers?

  • Refrigerate: First, let the leftover Lemon Biscuits cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 1 week.
  • Freeze: Allow the biscuits to cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw the biscuits at room temperature.

Nutrition Facts

Serving Size: 1 biscuit (based on a batch of 24 biscuits)

  • Calories: 108
  • Total Fat: 5.7g
  • Saturated Fat: 3.5g
  • Cholesterol: 20mg
  • Sodium: 12mg
  • Potassium: 18mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 0.3g
  • Sugars: 5g
  • Protein: 1.2g

Try More Mary Berry Recipes:

Mary Berry Lemon Biscuits
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Print Recipe

Mary Berry Lemon Biscuits

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: L Lemon Biscuits
Difficulty:BeginnerPrep time: 12 minutesCook time: 13 minutesRest time: minutesTotal time: 25 minutesServings:24 servingsCalories:108 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Lemon Biscuits is made with unsalted butter, caster sugar, egg, lemon zest, plain flour, currants, and milk. This easy Lemon Biscuits recipe creates a delicious treat perfect for a light dessert or snack that takes about 25 minutes to prepare and can serve up to 24 people.

Ingredients

Instructions

  1. Preheat the oven: to 200°C / 180°C Fan / Gas 6 / 400°F. Line three baking trays with baking paper.
  2. Beat the butter and sugar: In a bowl, beat the butter and caster (or superfine) sugar until well combined and fluffy. Add the egg yolk and lemon zest.
  3. Mix in the flour and currants: Sift in the flour and stir well. Add the currants and enough milk to make a fairly soft dough.
  4. Roll the dough: Knead the dough lightly on a floured surface, then roll it out until it’s 5mm / ¼in thick. Using a 6cm / 2½in fluted cutter, cut out 24 rounds.
  5. Bake the biscuits: Using a palette knife, place the rounds on the prepared baking trays, and bake for 8 minutes.
  6. Brush with egg white: Lightly beat the egg white and brush it over the tops of the biscuits. Sprinkle with extra caster sugar.
  7. Finish baking: Return the biscuits to the oven and bake for another 5 minutes or until pale golden brown and cooked through.
  8. Cool the biscuits: Leave them on the trays for a few minutes, then carefully transfer them to a wire rack to cool completely.

Notes

  • Use softened butter: Make sure the butter is at room temperature before mixing. This helps create a smooth dough that’s easier to work with.
  • Grate the lemon finely: Only use the yellow part of the lemon zest. The white part (pith) can make the biscuits taste bitter.
  • Don’t overwork the dough: Knead the dough just enough to combine the ingredients. Over-kneading can make the biscuits tough.
  • Chill the dough if it’s too soft: If the dough becomes too soft to roll, place it in the fridge for 10 minutes to firm up.
  • Watch the baking time: Keep an eye on the biscuits as they bake. They should be pale golden when done, not too brown, for the best texture.
Keywords:Mary Berry Lemon Biscuits