If you like lemon these biscuits are little cloud puffs of lemon heaven.

Provisions

Zest of 2 lemons

3 tablespoons of lemon juice (1 and a half lemons)

225 of self-raising flour

50 g of caster sugar

50g of icing Sugar

3 tablespoons of cornflour

100g of room temperature butter

1 egg

Extra

Approx 1 cup of caster sugar

Approx 1 cup of icing sugar

Preparations

To prepare these morsels

Cream butter and caster and icing sugar until pale and well combined.
Add the egg until well combined.
Add lemon juice and lemon zest.
Sift flours into the bowl and combine.
When the dough comes together shape into a bowl and let it sit for an hour.

After an hour

Prepare a small bowl of water, a bowl of caster sugar, and bowl of icing sugar.
Preheat the oven to 180 degrees C.
Prepare 2 trays with baking paper.
Dip your hands in water to moisten them.
Roll tablespoon-size balls of the dough. The balls should be slightly moist on the outside so they can be dipped in sugar.
Roll the balls in the caster sugar then the icing sugar.
Place on the prepared trays well spaced.
Bake for 12-15 minutes in the middle of the oven
Cool on the tray
Devour and try and stop yourself from eating the whole lot.

The shape of these biscotti is very much dependent on one’s oven and the temperature outside. If the icing sugar has melted slightly when cooled dust with extra icing sugar.

Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Feature image: Levata

Lemon Biscotti