I've made these cookies over the last two years and the recipe works great for large cutout cookies! The kids love to roll out the dough and decorate them after. These are supposed to be "tea Biscuits" but I love them rolled out thin and cut with cookie cutters big and small.
I've made these cookies over the last two years and the recipe works great for large cutout cookies! The kids love to roll out the dough and decorate them after. These are supposed to be "tea Biscuits" but I love them rolled out thin and cut with cookie cutters big and small.
These are good if you want a real light dessert or snack -- they are not very sweet. I doubled the lemon extract which worked out well.
This recipe was difficult to roll out whether refigerated or not. It needs more lemon extract.The cookies were hard as a rock.After making them I checked internet resources to be told NEVER MELT butter; it makes cookies too hard which is true!
My daughters really liked these. The only thing they said was that the lemon taste could have been stronger.So next time I'll increase the extract or use fresh lemon juice. I will be making these again. Thankyou.
made these with my children. Nice simple recipe to follow. you must chill dough in fridge if you want to make shapes with cookie cutters as it was a bit sticky. They tasted lovely - nice with a cup of tea!.Children really loved them. They kept quite nicely in an air tight tin for three days. Would make again. My husband enjoyed his with some vanilla ice cream. Oh and make sure you take them out of oven when EDGES are turning golden brown as they cook faster on the bottom and may burn without you realising!!!!
These are great! It's really just a lemony sugar cookie but that's just what I wanted. The lemon flavor is very mild so next time I might use a little more extract. This ones a keeper!
we all liked these biscuits! i didnt change anything. would make again i love lemon flavoured things. thanks tracey.
Well I used pancake mix instead of all-purpose flour but I only had two cups left so I had to shrink the recipe until it only called for 2 cups. The rest of the measurements were so hard to understand (5/8 tbs etc) that I gave up trying to measure them and just threw stuff in. Too bad the flour already had salt in it cause after I put the salt in it was almost unbearably salty. To balance this out I had to add more flour (of a different kind this time whole wheat) to try to dilute the taste. But then it got too dry and as I was out of butter I added random amounts of soymilk and grapeseed oil in small increments. I didn't have lemon flavoring either so I poured almond extract in there. Also I tried to add lemon zest but couldn't find the gratey thing so I used a fork which didn't work. Eventually I had to peel the stuff off with my fingernails but they were too big so I put them in a garlic squisher thing which didn't work as they're flat so I had to tear up each flake of lemon peel by hand which took about an hour. I got impatient with rolling the dough into balls so i just took big hunks of the stuff and put balls of random sizes on the pan with some coconut flakes on top. It came out great and tasted like lemon scones. This recipe didn't work at all!
The best. I used part arrowroot flour and part whole wheat. They were just right. I baked them a little longer. Next time I will experiment with orange extract.
