When Life Gives You Too Many Lemons
I have so many lemons at the moment! So today I thought I would share my favourite Lemon Biscuit recipes! It is Allyson Gofton recipe's who I had the fortune and privilege to work with for a few years.
I was her recipe tester, prop stylist, food stylist and food assistant on her recipe books, 'Next' and 'Taste' magazines, and 13 years on Food in a Minute. While filming, I had my own kitchen where I prepped the ingredients ready for every part of the filming. I would shop the night before to make sure we had up to 10x the ingredients for each recipe, this would ensure we were covered for retakes and lighting tweaks. During this time I had baby Poppy, who is now in her 20's. My mum would bring her on set to have her lunch time feed. Our director Rob McLaughlin would call our lunch break upon her arrival. Cuddles all round! It was such a great journey with Allyson, she is so energetic, encouraging and loving to all.
 
I made a 1/2 batch today as there is only Jerome and I!!
Hint - I keep all nuts, seeds and coconut in the freezer to ensure freshness.
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Lemon Biscuits
Ingredients
Method
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Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
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In a large bowl, beat the butter, sugar and lemon rind together well, until light and creamy. Add the eggs one at a time, beating well after each addition.
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Sift the flours and add to the creamed mixture with the coconut. Mix gently.
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Place large teaspoonful lots of the mixture on the prepared trays. Press down with the tines of a floured fork.
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Bake in the preheated oven for 12-15 minutes until golden brown.
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Transfer to a cake rack to cool. Once cold store in an airtight container.
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