Today is my (not so) little brother’s birthday and there’s nothing he likes more than biscuits. With my recent chocolate overload I decided on some lemony, pistachio, cranberry goodness!
These measurements make 24, you will need:
- 1 cup plain flour
- 3/4 cup cornflower
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 egg yolks
- 5 tsp finely grated lemon zest
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 1 3/4 cups icing sugar
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup dried cranberries, roughly chopped
Mix the flour, cornflour, baking soda, salt. In a separate bowl whisk the butter and granulated sugar together until pale a fluffy. Whilst whisking slowly, add lemon zest, vanilla extract and egg yolks one at a time.
Gradually, a little at a time add the flour mixture and continue whisking until combined. Shape into a disc and pop in the fridge for 1 hour.
Preheat oven to 200C. Roll out dough on a floured surface until it is 2-3mm thick and cut with 2 1/2 inch round crinkle cutters. Remove the inner circle with 1 inch round cutters. Refrigerate until firm and bake for 12 minutes until golden. Cool on a wire rack.
Mix together icing sugar and lemon juice – don’t be tempted to add more liquid at this stage, it takes a while to combine until liquid, but it will get there!
Drizzle the biscuits generously with the icing and top with the chopped nuts and fruit.
Happy Birthday Marcus!