Light and Fluffy Lemon Biscuits with Lemon Glaze made with Smooth Ricotta. The perfect way to use homegrown lemons from the lemon tree! These biscuits are an absolute treat with your afternoon cup of tea or shot of espresso.
*Recipe takes 45 minutes plus refrigeration.
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Biscuits
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| 500g | Smooth Ricotta |
| 2.5 cups | all purpose flour |
| 1 tspn | baking powder |
| 1 tspn | salt |
| 250g | unsalted butter (softened) |
| 1.5 cups | granulated sugar |
| 2 | eggs |
| 1 | lemon, zested and juiced |
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Glaze
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| 2 | cups icing sugar |
| 1 | lemon, zested and juiced |
| 1 | Preheat oven to 180®C. |
| 2 | In a medium bowl, mix together the flour, salt and baking powder. Set aside. |
| 3 | In another bowl, beat together the softened butter and sugar with an electric mixer until fluffy in texture. Add eggs one at a time, beating until incorporated. Next add the Ricotta, lemon juice and lemon zest, beating until combined. |
| 4 | Stir in dry ingredients with a large wooden spoon. Add additional flour if needed. |
| 5 | Refrigerate dough to slightly harden so that it can be easily rolled into balls. |
| 6 | Line baking sheet with baking paper. Spoon out one-tablespoon rounds of dough and roll into balls. Place balls onto the tray, leaving room for biscuit to spread. Bake for 15 minutes, or until golden on edges. |
| 7 | Remove from oven and cool for 10 minutes but do not cool completely as biscuits should still be warm when glaze is added. |
| 8 | For the glaze, combine icing sugar, lemon juice and zest in a bowl and stir until smooth. Add more sugar or lemon juice if needed to get the balance to your liking. |
| 9 | Spoon a teaspoon of glaze onto each biscuit while still warm and spread across top of biscuit. Allow glaze to harden prior to serve. |
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