A world away from the commercially made version.

Credit: Edmonds Cookery Book

Ingredients:

125g butter, softened
1/2 cup sugar
1 egg
1 Tbsp finely grated lemon zest
2 cups flour
1 tsp baking powder
raspberry jam

Method:

1. Preheat the oven to 180° Celsius (360° Fahrenheit). Line two baking trays with baking paper, or grease with butter.
2. Cream the butter and sugar until light and fluffy. Add the egg and lemon zest and beat well.
3. Sift the flour and baking powder together and add to the creamed mixture. Turn mixture out and knead well.
4. Roll out the dough on a lightly floured board to 4mm thickness. Cut out rounds using a 7cm cutter (or use a drinking glass), then cut a 1cm hole in the centre of half of the biscuits. Place on the prepared trays.
5. Bake for 10-15 minutes until pale gold. Leave on the trays for 1-2 minutes then place on a wire rack to cool.
6. When cold, sandwich the biscuits in pairs with raspberry jam. Don’t use too much jam, just enough to stick the biscuits together so it shows through the hole in the top biscuit.

15/01/23