No! They’re not boring, not really. They’re basic biscuits that can be cut into any shape you like. They’re a bit lemony and taste great smothered in icing and hundreds and thousands. If you’re of an artistic bent, these are the type of biscuits you can really go to town on decorating. I am not, so my biscuits are built for speed, not good looks.
What I am however is an avid collector of biscuit cutters. Amongst others there’s a train, a lobster, a hand, two United Kingdoms (and two Irelands), a duck, a teapot, a giraffe, a dinosaur, a lobster, three types of crowns and most of the alphabet. This weekend I went for rockets (what do you mean they don’t look like rockets?).
The recipe is from the Be-ro book,
8oz self raising flour
4oz caster sugar
4oz butter or margarine
1 egg, beaten
Zest and juice of half a lemon (save the other half for the icing)
Mix the flour and sugar then rub in the fat. Add the lemon rind and juice and enough egg to form a dough. This is the only tricky bit of this recipe. It’s hard to add a “bit” of egg. If too much goes in and the dough’s a bit wet just bung in a bit more flour. In this case, due to a breakdown in communication, the juice of a whole lemon went in so barely any egg was needed to bring it together. Try not to to knead it too much, in contrast to bread to get a good crunchy biscuit you don’t want gluten (learnt that from the Great British Bake Off, the Be-ro book wouldn’t dream of being so verbose).
Roll out your ball of dough on a floured surface to about 1/2cm thickness and cut the shapes. Bake them on a parchment lined tray at 180 C for 12-15 minutes until starting to brown round the edges, leave to cool on a wire rack.
Add enough icing sugar to the lemon juice to make a thick icing (adding a bit of water if you need more) and spread all over. Or decorate tastefully. It’s up to you.