Powdered sugar biscuits

AT A GLANCE

  • Serves 28 people

This simple recipe produces a deceptively light, crumbly biscuit ideal with a cup of tea or coffee.

  • 230 gm (1 cup) unsalted butter, coarsely chopped and softened
  • 110 gm (½ cup) white sugar
  • 1 egg yolk
  • ½ tsp finely grated lemon rind
  • ¼ tsp ground cinnamon
  • 300 gm (2 cups) plain flour
  • To serve: icing sugar
01   Beat butter until pale and fluffy, then stir through sugar, egg yolk and lemon rind. Sift together cinnamon and flour, stir into mixture and gently knead until smooth.
02   Preheat oven to 180C. Roll 2 tsp of dough into balls and place on baking paper-lined oven trays and bake for 12-15 minutes or until golden. Cool on a wire rack and dust heavily with icing sugar. Biscuits will keep in an airtight container for 3 days.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS

FEATURED IN

Oct 2007

Oct 2007

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