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Mrs Beetons Baking Recipes

Ireland Recipes

Lemon Biscuits

565g (1lb 4oz) Flour

340g (12oz) Sugar

170g (6oz) Butter

25g (1oz) Lemon Peel

4 Eggs

1 tbsp Lemon Juice

Rub the butter into the flour.

Stir in the sugar and very finely minced lemon peel and when thoroughly mixed, add the well whisked eggs and the lemon juice.

Beat the mixture well for a minute or two.

Drop it from a spoon on to a buttered tin, about 5cm (2 inches) apart, as the biscuits will spread when they get warm.

Place the tin in the oven.

Bake to a pale brown for 15 to 20 minutes.

Time: 15 to 20 minutes.

Seasonable at any time.

LEMON BISCUITS

1743. INGREDIENTS - 1-1/4 lb. of flour, 3/4 lb. of loaf sugar, 6 oz. of fresh butter, 4 eggs, 1 oz. of lemon-peel, 2 dessertspoonfuls of lemon-juice.

Mode - Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes.

Time - 15 to 20 minutes.

Average cost, 1s. 6d.

Seasonable at any time.

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Lemon cream

Into a heavy based pan put 1 pint of double cream and 5 oz. caster sugar.

Slowly bring to the boil stirring to dissolve sugar. Boil for exactly 3 minutes.

Remove from heat and whisk in the juice of 2 lemons.

Pour into glasses or ramekins and leave to cool, then chill for several hours or overnight in fridge. serve with Amaretti or shortbread biscuits.

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Lemon Biscuits

Grease a couple of baking trays and preheat oven to 170 C.

ingredients:

4oz softened butter

4oz caster sugar

grated rind and juice of 1 lemon

1 beaten egg, 12oz plain flour

1 teaspoon baking powder

1 tablespoon milk

and icing sugar for dusting.

Cream the butter, sugar and lemon rind until light and fluffy. Add the egg and lemon juice gradually, beating well between each addition. Mix in the sieved flour and baking powder and add enough milk to form a dough.

Roll out dough on lightly floured board to biscuit thickness and cut into rounds. Place on baking sheet and bake for about 20 minutes until pale golden brown.

Leave to cool on wire rack then dust with icing sugar.

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Nonna's Lemon Ricotta Biscuits Recipe courtesy Giada De Laurentiis

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 biscuits

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 1 teaspoon sugar or more as needed for sprinkling

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon finely grated lemon zest (from 2 lemons)

1 cup whole-milk ricotta cheese

1 large egg

1 tablespoon fresh lemon juice

1/2 teaspoon almond extract

1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Episode#: EI1F16
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Lemon biscuits

by Rosa Baden-Powell
from Masterchef
Makes 8 biscuits



Preparation time less than 30 mins Email this recipe

Cooking time 10 to 30 mins

Ingredients

60g/2oz caster sugar

25g/1oz ground almonds

1 tsp lemon zest

80g/3oz butter

50g/13/4oz flour

icing sugar, to serve

Method

1. Melt the butter. Beat in the remaining ingredients. Ideally leave dough overnight.

2. Cut into rounds. Bake on greaseproof paper 10-15 minutes at 200C/400F/Gas 6.

3. Dust with icing sugar when cool.

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