White Sugar
The uniform size of the...
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Biscuits
Lemon Biscuits
15 mins
12 mins
Easy
45
A zesty lemon biscuit recipe with a lovely coconut texture.
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- Ingredients
- Method
Ingredients
- 250 grams butter, softened
- 1 ½ cups Chelsea White Sugar
- Grated rind and juice of 2 lemons
- 2 eggs
- 1 cup self raising flour
- 1 ¼ cups flour
- 2 cups desiccated coconut
Chelsea Products in Recipe
Reviews
7
What did you think of this recipe?
Sue
I wasn't sure if the eggs had been left out deliberately and so looked up other recipes. Not many biscuits had eggs so I left them out. The review below said it was a bit gloopy and mine was already very soft without eggs so can imagine how liquid it would be with them. Well they wouldn't cook and ended up all over the baking tray. Delicious raw and I'd try them again with the eggs next time ha ha...
3
Joan
More of a sponge drop than a biscuit. I added more flour after the first tray so I could turn them into biscuits. Quite disappointing
2
Denise
I used juice two lemons which made it really wet as result had to add more flour. Would be better if recipe stated liquid measurement of juice
3
Unknown
dough was a bit 'gloopy' to shape into balls, but the texture is lovely and semi-cakey. My 3 year old loves these too, so it gets another mark. :)
5
Prue
Lemon flavour was lovely but I was disappointed with this biscuit - soft rather than crispy. The amount of butter in the recipe was more suited to a cake, I felt. I ended up sandwiching them together with lemon icing. Perhaps needs more flour?
2
Lynda
I'm generally not a dessicated coconut fan, but I made these at work today and they were delicious. Definitely recommend!
5
Angela
I found the recipe very wet so I added another third of a cup of flour.They turned out nice but more like cake than biscuit
3
Method
Preheat oven to 180°C. Lightly grease 1-2 baking trays or line with baking paper.
In a large bowl, beat the butter, Chelsea White Sugar, lemon rind and juice together well until light and creamy. Add the eggs one at a time, beating well after each addition.
Sift the flours together and add to creamed mixture with the coconut. Mix gently.
Place large teaspoonfuls of the mixture on the prepared trays and press down with a floured fork.
Bake in the preheated oven for 12-15 minutes until golden brown.
Transfer to a cake rack to cool. Once cold, store in an airtight container.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
7
What did you think of this recipe?
Sue
I wasn't sure if the eggs had been left out deliberately and so looked up other recipes. Not many biscuits had eggs so I left them out. The review below said it was a bit gloopy and mine was already very soft without eggs so can imagine how liquid it would be with them. Well they wouldn't cook and ended up all over the baking tray. Delicious raw and I'd try them again with the eggs next time ha ha...
3
Joan
More of a sponge drop than a biscuit. I added more flour after the first tray so I could turn them into biscuits. Quite disappointing
2
Denise
I used juice two lemons which made it really wet as result had to add more flour. Would be better if recipe stated liquid measurement of juice
3
Unknown
dough was a bit 'gloopy' to shape into balls, but the texture is lovely and semi-cakey. My 3 year old loves these too, so it gets another mark. :)
5
Prue
Lemon flavour was lovely but I was disappointed with this biscuit - soft rather than crispy. The amount of butter in the recipe was more suited to a cake, I felt. I ended up sandwiching them together with lemon icing. Perhaps needs more flour?
2
Lynda
I'm generally not a dessicated coconut fan, but I made these at work today and they were delicious. Definitely recommend!
5
Angela
I found the recipe very wet so I added another third of a cup of flour.They turned out nice but more like cake than biscuit
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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