Lemon Sablé
These little lemon biscuits are so simple but so tasty! The recipe calls for a lot of lemon zest but if you’re making a lemon biscuit, you want it to be lemony, right?! The sour lemon coating is tangy and sweet and adds a nice crunch to the outside of the biscuit; the whole thing is reminiscent of a sherbet lemon.
Because these biscuits can be frozen in log form they really are the perfect make-ahead treat, the logs don’t take up a tonne of space in the freezer and that way, you can come back to them at a later date without having to start again from scratch. Or, if you're super prepared and need a little lemony goodness in your life more often, you can make a large batch and freeze it so you always have some dough on the go!
Ingredients
Sablé Biscuit Dough
250g room temperature butter
150g icing sugar
6 lemons (zest only)
1 tsp natural lemon extract
1 large egg yolk / 20g
350g plain flour
Pinch of salt
Tangy Sugar Coating
100g granulated sugar (the chunkier the better)
1tsp citric acid, read more about citric acid here.
1 egg white
Method
Cream the butter, sugar, lemon zest and lemon extract together until there are no lumps of butter.
Add the egg yolk and beat until incorporated.
Add the flour and salt and combine until you have a smooth, slightly sticky dough.
Divide the dough into two even pieces (approximately 400g each) and form into logs. Mine were about 30cm long but if you want bigger biscuits, make the logs a bit shorter.
Wrap in clingfilm and leave to set in the fridge for at least an hour. If you’re freezing for use later, put them in the freezer at this stage!
Next, make the sour sugar coating, mix the granulated sugar and citric acid together and spread out on shallow tray. At this point, give it a taste, and add more citric acid or sugar depending on your preferences.
Remove the clingfilm and lightly brush the outside of the log with egg white, then roll it in the sugar mixture until completely covered.
Cut the biscuits to approximately 1.5cm each and bake at 160°C for 15-18 minutes.
Enjoy as is or with a dollop of lemon curd.
This seems like a really good base recipe if I omit the lemon! Definitely going to give this a try. We absolutely adore your cocoa crunch cookies from last years Christmas cookies, my husband keeps asking me if I make more haha.