Linzertorte is an Austrian cake that originated in the city of Linz. It is often…
All the delicious flavour of lemons in biscuit form. These easy lemon and sultana biscuits are simple to make and taste amazing. Perfect for making with kids, what is not to like?
If you’re a busy mum, who would love to make home-made biscuits then these lemon and sultana biscuits are for you. They are quick and easy to make but taste as if you have spent hours in the kitchen.
There are some days when it is necessary to have a cup of tea and a biscuit, lazy sunny weekends call for a pot of tea and biscuits in the garden. These lemon and sultana biscuits are perfect for sharing at family gatherings or having a cup of tea with friends, catching up on adventures.
The light lemon taste is perfect for a spring or summer day. It is worth the extra effort of making the biscuits yourself for the satisfaction of seeing them enjoyed. Home-made biscuits eaten with friends or family is one of life pleasures.
What ingredients do I need?
These are a simple bake which are do not use many ingredients. You need:
- Butter, self-raising flour and caster sugar – to make the cookie dough
- Lemon zest – to add the lemon flavour
- Sultanas – to add fruitiness
- An egg – to bring the dough together
What equipment do I need?
You do not need any special equipment to make these biscuits. You will need:
- Weighing scales
- Mixing bowl
- Pastry board
- Rolling pin
- Biscuit cutters
- Grater or zester
- Baking tray
- Baking parchment
How to make lemon and sultana biscuits
Don’t forget to scroll down for the complete printable recipe card.
First, preheat the oven to 190 C, Gas Mark 5. Preheating the oven ensures your biscuits cook quickly and that they will rise.
Next, rub the butter into the flour. There is something satisfying about rubbing butter into sugar, seeing the crumbs fall though your fingers and the dough coming together. It should start to resemble fine breadcrumbs.
Zest the lemon, which releases a gorgeous scent into the kitchen, making it feel fresh and speaking of pleasure to come. Add the zest into the bowl with the butter and flour and add the sultanas and raisins.
Stir together gently until the ingredients are combined.
Add the egg and knead together to make a dough. Don’t be afraid to use your fingers and knead it well.
Roll out the dough on a floured board until it is about half a centimetre thick. If you are making this with kids you may find bits of the dough disappear during this process. There should be plenty left to fill two trays.
Grease the baking trays or cover with baking parchment and place the biscuits on the trays, leave some room between them so they can spread out a little as they cook. Place them in the oven and wait impatiently for them to cook. The smell of freshly cooking biscuits will waft through the house making you hungry while you wait.
After fifteen minutes they should be golden brown. Remove them from the oven and place them on a cooling rack to cool
Enjoy your lemon and sultana biscuits
Place your lemon and sultana biscuits on a place and pour some tea into cups and enjoy your biscuits in the sunshine outside. The light lemon taste is perfect for a summers day. Peace will descend as the warmth of the sun lulls you into sleepiness. Sit and enjoy the moment and the sunshine.
The mood will soon be broken by the chirping of birds and the snoring of the dog lying in the sunshine. Quickly he burst into life, startled by a bird that has dared to venture into our garden. He chases it, woofing loudly and looking proud as it flies away. He comes over to us, looking hopeful, begging for crumbs.
Can I make these cookies ahead of time?
Yes, you can make the dough in advance. Wrap the dough in baking parchment and store in the fridge overnight, or until you are ready to cook it. Then remove it from the fridge, roll out and cook following the instructions on the recipe card.
Can I freeze lemon and sultana biscuits?
Whilst you can’t freeze the biscuits, the dough will freeze really well so why not make double and freeze half?
A top tip is to roll out and cut the biscuits into shape before freezing. Place the cut biscuits in layers in a suitable box for freezing. Separate the layers with baking parchment. When you take them out of the freezer you can just put them onto a prepared baking tray and cook. If cooking from frozen cook for about five minutes longer.
Can I make these biscuits with kids?
Yes, they are an easy bake to make and kids will enjoy cooking them with you. Why not get different shaped cookie cutters so they can have fun making different shapes?
What can I do with leftover lemon juice?
This recipe uses the zest of one lemon. Once you remove the zest the lemon will dry out. Don’t waste it. Juice the lemon and pour the lemon juice into an ice cube tray and freeze. Once frozen remove from the tray, pop into a bag and label.
The lemon juice cubes are great for cooking, marinades or popping into a drink to add a little flavour.
You can also add the lemon juice into a cup of water, pop it into the microwave for five minutes. When you wipe it down afterwards it will be much easier to clean.
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Lemon and Sultana Biscuits Recipe
Lemon and Sultana Biscuits
- 140 g butter
- 280 g self-raising flour
- 140 g caster sugar
- Finely grated zest of one lemon
- 55 g raisins
- 1 egg
- Pre-heat the oven to 190C, gas mark 5
- Rub the butter into the flour
- Add the lemon zest, sugar and raisins and bring together gently
- Add the beaten egg and knead into a dough
- On a floured board roll out the dough until 1/2 cm thick.
- Cut into cookie shapes with a cutter.
- Place on a lightly greased baking tray and bake for 15 minutes until golden brown.
- Remove from the oven and leave to cool