Lemon and Raspberry Biscuits Recipe
I’ll be brutally honest with you, this post may be brief. I am watching the England Croatia World Cup semi final and am, at best, a tense mess. I’m two rosés deep and we’re 1-0 up, so it’s looking good thus far. The mood may deteriorate as the post goes on, so do bear with me and my slightly shaking hands. What I can guarantee, regardless of the result in Russia today, is that these Lemon and Raspberry Biscuits are bloody delicious and will soothe even the most stressed or despondent England fan.
These are a classic biscuit, butter, sugar, egg, you know the lead characters involved. But then there’s newbies including lemon zest and juice and the late addition of some crumbled frozen raspberries. These add such a summery flavour, a bit of bite and make these rather humble looking biscuits really bloody moreish. As per, I have eaten a large amount of these in the name of Lucy Loves, but this was not at all arduous, it was an absolute pleasure. Huge love and thanks to Bake Eat and Repeat for the inspiration for these little beauties.
What more can I say in my stressed out state than just make these Lemon and Raspberry Biscuits. They are bloody lovely and you won’t regret it. Just as a side note, they do go a bit soft after a day or two, so they are best eaten in one sitting. That’s no hardship, just saying.
So simple, but so effective. And do make sure you use frozen raspberries for this, as fresh would be too wet for the dough. Keep them frozen until the last minute then give them a little crumble too, for even distribution.
Make a start in the usual fashion by lining 2 large baking sheets and pre heating the oven to 160 degrees fan assisted. Next, add the soft butter and caster sugar to your stand mixer or a bowl with a hand mixer. Beat until lighter in colour and texture.
Add the egg, beat, then add the lemon zest and juice and beat again. Btw, it’s half time and I am feeling no less tense. And I’ve had a couple more wines, oh dear.
Spoon in the vanilla then measure out the flour, salt, baking powder and bicarb. Fold this onto the butter mixture until you have a soft dough.
Add the raspberries, crumbled, just fold, don’t mush them.
Spoon heaped teaspoons of this divine mixture onto your lined baking trays, having a tiny taste as you go.
Bake these pretty little treats for 14 to 16 minutes or until just turning golden and firm to the touch.
Leave the biscuits to cool for around 10 minutes before popping them into your mouth, or a jar for later.
These fruity, fresh, soft biscuits are divine.
England lost, so I am slightly besides myself, but the youngsters played like heroes. If I could post them a batch of these Lemon and Raspberry Biscuits, I would.
Bring on Qatar 2022.
Lemon and Raspberry Biscuits Recipe
Makes around 24 biscuits
You will need lined baking sheets and a stand or hand mixer and a bowl
120g soft butter
200g caster sugar
1/2 teaspoon vanilla extract
zest of 1 lemon
juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
330g plain flour
100g frozen raspberries, crumbled
Pre heat your oven to 160 degrees fan assisted and line 2 large baking trays. Take your stand mixer or bowl and hand mixer and beat the soft butter and caster sugar until lighter in colour and texture. Mix in the egg then beat in the lemon zest and juice.
Measure out the flour, salt, baking powder and bicarb then fold this into the lemon mixture until you have a soft dough, and it will be soft. Crumble your frozen raspberries into slightly smaller pieces then fold briefly into the dough.
Spoon heaped teaspoons of biscuit mixture onto two lined baking sheets, ensuring you leave a good space between each one. Bake for 14 to 16 minutes or until just golden and firm. Leave to cool on the baking tray before devouring. Store in an airtight tin. These will go quite soft after a day or so, but still taste amazing.