Lemon Star Biscuits

A good plain biscuit for making into shapes as an alternative to gingerbread.

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Photo credit: Edmonds Illustrated Cook Book II
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Prep Time: 70mins Servings: Makes 20-25
  • 125g butter, softened

    ¾ cup caster sugar

    1 egg

    2 tsps lemon zest, finely grated

    2 cups Edmonds standard flour


    2 cups icing sugar

    2 tsps butter, softened

    2 Tbsps lemon juice

    boiling water, to mix

    silver cachous, optional

  • 1. Cream the butter and sugar until light and fluffy. Add the egg and lemon zest beating well.

  • 2. Sift the flour into the creamed mixture and stir to form a soft dough. Shape into a ball, cover with plastic wrap and refrigerate for 30 minutes to firm up.

  • 3. Preheat the oven to 180°C. Line two baking trays with baking paper.

  • 4. Roll chilled dough out on a floured surface to a thickness of 5mm. Using a star shaped cookie cutter stamp out shapes and place them on the prepared baking trays.

  • 5. Bake for 12-15 minutes until lightly golden. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

  • 6. While the biscuits cool make the icing by placing the icing sugar, butter and lemon juice in a bowl. Add just enough boiling water to achieve a spreadable consistency.

  • 7. When biscuits are cold, spread with the lemon icing & decorate with the silver cachous if desired.

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