These lovely light biscuits are really easy to make and taste delicious. The recipe uses an egg which is quite unusual in biscuit dough, but it really helps you get that lightness. Don’t be worried if the dough looks wet when you first make it – popping it in the fridge for a while works a treat at firming it up.

makes about 20 biscuits

Ingredients

• • 125g unsalted butter, at room temperature
• • 100g caster sugar
• • 1 large egg, preferably free-range or organic
• • 200g plain flour, plus extra for dusting
• • Ό teaspoon baking powder
• • a pinch of sea salt
• • 2 lemons
• • 3 tablespoons demerara sugar

To make your biscuit dough

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• Use an electric mixer to beat the butter and caster sugar together in a bowl until creamy
• Crack in the egg, then beat again until the mixture is light and fluffy
• Add the flour, baking powder and salt to the bowl

To make your biscuit dough

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• Finely grate in the zest of the lemons
• Mix with a wooden spoon until the dough comes together – don’t be worried if the dough still seems quite wet at this stage, it will really firm up in the fridge
• Cover the bowl with clingfilm and place in the fridge for at least 30 minutes to let it firm up

To bake your biscuits

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• Preheat your oven to 180°C/350°F/gas 4
• Line a large baking tray with greaseproof paper
• Lightly dust a work surface and your rolling pin with flour

To bake your biscuits

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• Roll out the dough until ½cm thick
• Use cookie cutters to cut out shapes, then place them on your lined tray
• Sprinkle with demerara sugar and bake for around 12 minutes until the edges are light brown
• Transfer to a wire rack to cool