Little Lemon Biscuits

This biscuit dough recipe can easily be adapted for a variety of different flavours, I chose lemon today. Make sure you use real butter in this recipe and not 'I can't believe it's not butter' which makes the dough much harder to roll out! It makes between 30-40 biscuits depending on the size.

Cream together 250g butter with 140g caster sugar. Add 1 egg yolk and the grated zest of 2 lemons. Sift 300g flour over and bring together to form a soft, but not sticky dough. Wrap in clingfilm and chill in the fridge for 30 minutes or so.
Dust a work surface and roll out the dough to about the thickness of a pound coin. Use biscuit cutters if you like or cut the dough into small fingers. Place onto greased and lined baking trays and bake in a preheated 180°C/gas 4 oven for about 15 minutes, until firm to the touch and slightly golden.
Transfer to a wire rack to cool. Meanwhile make the icing, mix together the grated zest of 1 lemon, 140g icing sugar and about 3 tbsp lemon juice. Dip each biscuit in the icing and leave to set.
Enjoy with a nice cuppa tea!

You can find ideas of what to do with this biscuit recipe in the BBC GoodFood Baking magazine.