Lemon crinkle biscuits

Spring has officially arrived, although if someone could let the weather know too, that would be great! I wanted to kick the season off with someone quick and easy to make but still fresh and delicious which is how the recipe for these easy lemon crinkle biscuits was born. I cut the costs down with these by using oil instead of butter which gives them a fluffy texture and by dusting them in icing sugar before they’re baked means that they have a beautiful cracked design so you don’t have to decorate them after!

Lemon crinkle biscuits

Makes 9 - 10

Ingredients:

125g caster sugar

2 ½ tbsp oil (light olive oil or vegetable oil)

Yellow gel food colouring, optional

1 egg

3 lemons, zested

170g plain flour

½ teaspoon baking powder

30g icing sugar

Method:

1 Heat oven to 180C / 160C fan / gas 4. Whisk the sugar, oil, food colouring if you’re using it, egg and lemon zest together in a mixing bowl. Tip in the flour, baking powder and a pinch of fine sea salt and stir until you’ve got a loose dough, adding a little more flour if needs be.

2 Roll the cookies into around 35 - 40g balls, you should get 9 - 10 that are golf ball sized. Put the icing sugar into a bowl and toss the cookies in it so they’re coated heavily.

3 Line a large flat baking tray with parchment. Spread the biscuits about 3 fingers apart as they spread slightly. Bake for around 16 mins until risen slightly and turning golden around the edges.