These are my fave biscuits! They are lemony and soft, and they really make you think about what they must be putting into store-bought biscuits, which are all hard, and just don't compare...
200g plain flour
100g semolina
1 tsp baking powder
1/2 tsbp bi-carb soda (baking soda)
pinch salt
110g unsalted butter
2 tbsp extra virgin olive oil
200g sugar
1 egg
1 egg yolk
grated zest and juice of a lemon
1/2 tsp vanilla extract
60g sugar, for rolling
Soften the butter by leaving it at room temp for 30 minutes.
In a bowl, mix together the flour, semolina, baking powder, baking soda and salt, and set aside.
Cream together the butter, olive oil and 200g of sugar, until light and fluffy.
Add the egg, yolk, vanilla, lemon zest and juice until well combined.
Bit by bit, add the dry ingredients until a soft dough forms.
Wrap the dough in cling-wrap, flatten into a disc (I usually set this up on a plate), refrigerate for 90 minutes.
Preheat oven to 170C; put the 60g of sugar in a bowl.
Using lightly floured fingers, take a small piece of dough and roll into a ball, about the size of a golf ball; roll the ball in sugar and place on baking sheets covered with baking paper.
Each ball should be about 4cm apart.
Bake for 20-25 miuntes.
Cool and store in an airtight container.
B.
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