Whenever I visit a close friend of mine she always gives me a few of her Aunt's lemon bicuits that she has stashed away in the cupboards. You know the kind, lemon flavoured, crunchy, spicy hard icing - DELECTABLE. I even found a store-bought variety when we were living in the inner west. Whenever I'm in that way I always manage to buy a box....or 3!
here is my version of that recipe. They are not as crunchy, these are quite light but still delicious with that hint of lemon. There's no egg or nuts so anyone with allergies can devour these too!.......enjoy!
Pre heat oven to 200C. Line a biscuit tray with baking paper.
ingredients
150g self raising flour (approx 1 cup)
20g caster sugar (just over 1 tablespoon)
70g unsalted butter, melted
1/4 cup light sour cream
1/2 teaspoon (or to taste) lemon zest
1/2 cup icing sugar mixture
1 teaspoons boiling water
2 teaspoons lemon juice
how to make your rustic lemon clouds
Mix flour and sugar together in a large bowl. Make a well and add the butter and sour cream. Incorporate with a dessert spoon. The mix will be quite crumbly. Now you can knead it with your hands in the bowl. When you've brought it toghether in a ball (try not to overwork) break into smallish balls (I usually get about 12 balls) place on your tray and gently push down a little with your thumb. Pop them in the oven for 12 - 15 minutes or until lightly golden brown. Don't discard your baking paper!!! Place this under a cooling rack and take your biscuits off their tray and cool them on your rack
When cool enough for the icing, mix together and spoon over about a teaspoon over each biscuit. It will drizzle over the sides but the mix should be quite thick too. When the icing has hardened they are ready for popping in a container or devouring. They also taste fine the next day after they have been overnight in the fridge...if of course they last that long!
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