- Heat your oven to 180°C/160°C fan and line 2 baking sheets with baking parchment.
- In a large bowl whisk the eggs together until thickened and then whisk in the sugar a tablespoon at a time.
- Whisk in the oil, lemon essence and lemon zest.
- Fold in the flours using a spatula. You should get a lovely soft dough.
- On a floured surface, knead the dough for a short while to ensure it’s smooth- if you feel you need to add a tiny amount of flour the you can but don’t add too much.
- Refrigerate the dough for 30 mins.
- Turn the dough out onto a floured surface and roll out to around 1cm thickness.
- Sprinkle caster sugar on the top of the dough.
- Using a round cookie cutter (6-7cm) cut out as many rounds as you can and place onto lined baking trays.
- Bake for around 20 mins until a light golden colour then leave to cool on a rack.
I use rapeseed oil as it’s meant to be better for you, and I’ve also added a bit of lemon essence and lemon zest to give it a lemony kick. These light, crisp biscuits are perfect for dunking in tea or hot choccy and great to have on hand when someone pops in for tea.
Find more of Stacey's recipes and tips at her YouTube channel: Stacey Dee's Kitchen