These delicious biscuits are perfect for tea and a catch up with your friends. The tangy lemon and the creamy chocolate flavours are great together!
- 125g (4½oz) butter, softened
- 125g (4½oz) caster sugar
- 1 tsp pure lemon oil
- 1 egg
- 450g (1lb) plain flour
- 1 tsp baking powder
- 2 tbsp milk
- 300g (10½oz) white chocolate
Preheat the oven to 170°C/325°F/Gas mark 3. Line one or two baking sheets with baking
Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon oil and beat for a further 30 seconds. Beat in the egg until just combined. In a separate bowl combine the flour and baking powder. Mix into the butter mixture, adding enough of the milk to make a dough. Chill if the weather is warm.
Roll out the dough on a lightly floured surface, about 4mm (¼in) thick. Using a 6-cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.
Bake for 15–18 minutes, or until lightly golden. Allow to cool slightly then transfer to a wire rack and allow to cool completely. When cool, melt the chocolate in the microwave or over a double boiler. Half dip the biscuits into the chocolate then leave to set on baking parchment in a cool place.
Put some pastel coloured tissue paper in a small gift box and give these biscuits as a spring birthday present