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Lemon Finger Biscuits
These are really easy to make and only take ten minutes to bake per tray. Sweet lemon biscuits with a tart lemon icing.
Lemon Finger Biscuits
: 15 minutes
: 10 minutes per tray
: 26 biscuits
For the Biscuits
4 egg yolks
150 g caster sugar
125 g melted butter
4 tablespoons of boiling water
185 g self-raising flour
Grated rind of one large lemon
For the Icing
1-2 tablespoons of lemon juice
2 tablespoons of water
94g of icing sugar
1 drop yellow food colouring (optional)
Preheat oven to 180 degrees c or 160 degrees c fan forced.
In a large bowl add the egg yolks and caster sugar and mix until all combined.
Add in the melted butter and boiling water and mix again until all combined.
Line a baking tray with baking paper and set aside.
Add in the lemon rind and flour and mix with a wooden spoon until all combined and it forms a sticky dough.
As the dough is sticky, cover your hands with flour, and grab a small amount of dough and roll it into a finger thick size about 1-2 cm across.
Place biscuits on the tray, about 8 per tray leaving a space between as they will double in size.
Place biscuits on the tray leaving a space between each as they will double in size
Place a tray of biscuits into the oven for 5 minutes, then turn the tray and continue to bake for another 5 minutes.
Remove biscuits from the oven and allow them to cool.
Biscuits just cooked
Repeat the process with cooking the biscuits until all done.
To make the icing combine lemon juice and icing sugar and mix well.
Add in water as needed to reach a spreadable icing thickness. Icing should not be too thick, but also should not be runny enough to pour.
Spread icing on half of the biscuits, then add one drop of food colouring (if using) to the remaining icing. Mix well and spread on to remaining biscuits.
Place biscuits in a large container, do not stack. Leave for one hour for the icing to set before serving.
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