Lemon Twist Biscuits
These gorgeous lemon twist biscuits are perfect to dunk in coffee, on any biscuit platter, any occasion, even for breakfast and can also be created with any leftover pasta frolla/shortcrust pastry!
Makes approx. 20 - 24 biscuits
450g plain flour, or as needed
3 tsp baking powder
80ml olive oil
120g caster sugar, plus extra to top
1 tsp vanilla
1 lemon, zest & juice
1 egg or milk wash to brush each biscuit
2 cups icing sugar
1/3 cup lemon juice for glaze, or as needed
In a stand mixer or mixing bowl whisk the eggs then add the sugar, oil, lemon zest juice and mix well.
Sift the flour and baking powder into a bowl.
Using a knead attachment in stand mixer or wooden spoon in your mixing bowl - a little at a time add the flour until a dough forms. Only add as needed, it shouldn’t be too sticky or too dry.
Place dough into a lightly floured work surface and knead for a few minutes. It will become smooth and not sticky.
Cover dough and allow to rest while you preheat oven to 180°C and line 2 oven trays.
On a lightly floured work surface cut a piece of dough and roll into a rope into a log shape.
Fold the dough rope shape in half and twist 2-3 times. Place each twisted dough on prepared baking tray approx 3cm apart as they will rise slightly when baking.
Either milk or egg wash each piece and sprinkle some sugar on top.
Place in oven and bake approx 20min or until the light golden. Do not to over bake as the end result will be too firm/dry.
Place on cooling rack.
Optional: mix the icing sugar/lemon until a semi-thick consistency and drizzle over each biscuit.