Lemon and Lime
Biscuits
Serves 12
100 g flour
50 g polyunsaturated margarine, cut into small pieces
50 g caster sugar
2 tsp lemon juice
1 lemon, finely grated zest of and also of 1 lime
Preheat the oven to Gas Mark 6/200°C/400°F. Sift the flour
into a bowl, add the margarine and rub in using your fingertips until the
mixture resembles bread crumbs. Stir in the sugar, lemon and lime zest.
Add a tsp of lemon juice and mix to a stiff dough. Add a
little more juice if the mixture is too dry. On a lightly floured surface roll
out to 1cm thickness and cut 12 x 6cm fluted circles. Re-roll and cut any
remaining dough. Place on a non-stick baking sheet, sprinkle with the reserved
sugar and cook for 10 mins until golden. Leave on the tray for 5 minutes before
transferring to a wire rack to cool. Store in an airtight container for up to 3
days.
