Tea Time Favorites: Exploring the Charm of Mary Berry Lemon Biscuits Recipe

As a passionate baker, I find nothing more delightful than revisiting the classics, especially when inspired by the legendary Mary Berry. With the return of “The Great British Bake Off,” I was compelled to dig out my well-worn copy of a Mary Berry cookbook and whip up a batch of delicious, zesty Mary Berry lemon biscuits. Perfect for tea time or as a light dessert, these biscuits are a true homage to the simplicity and elegance of Mary Berry’s baking style.

How To Make Mary Berry Lemon Biscuits Recipe Overview

This recipe will guide you through the steps to create buttery, lemon-infused biscuits that melt in your mouth. Using basic ingredients, these biscuits come together quickly and bake in just about 15 minutes. The hint of lemon zest adds a refreshing twist, making them irresistibly fragrant and tangy. This recipe makes approximately 20 biscuits, perfect for sharing with friends and family or enjoying on a leisurely afternoon.

Ingredients

  • 100g caster sugar
  • 200g softened butter
  • Zest of two lemons (to enhance the flavor)
  • 300g self-raising flour

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent the biscuits from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy. This process is crucial for getting that perfect texture.
  3. Add Lemon Zest: Incorporate the zest of two lemons into the mixture, ensuring it’s evenly distributed for maximum flavor.
  4. Incorporate Flour: Gradually sift in the self-raising flour, folding it into the butter mixture until a soft dough forms. Be careful not to overmix, as this will toughen the biscuits.
  5. Shape the Biscuits: Take small amounts of dough and roll them into balls about the size of a walnut. Place them on the prepared baking tray and slightly flatten with the back of a fork.
  6. Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are just starting to turn golden. The biscuits should still be a bit soft in the center; they will firm up as they cool.
  7. Cool: Allow the biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Value (per biscuit)

Calories: 145

Fat: 8g

Carbohydrates: 16g

Protein: 1.5g

Sugar: 5g

Also Try: Drop Scones Mary Berry Recipe

Recipe Tips for Perfect Lemon Biscuits

Room Temperature Ingredients: Start with butter that’s softened to room temperature. This ensures that the butter creams well with the sugar, creating a light and fluffy base for your dough.

Zest with Care: When zesting the lemons, ensure you only get the yellow part of the peel and not the white pith beneath, which can be bitter. A fine grater works best for getting just the right amount of zest without digging too deep.

Do Not Overmix: After adding the flour, mix the dough just until it comes together. Overmixing can develop the gluten in the flour, making your biscuits tough instead of tender.

Uniformity is Key: When forming your biscuits, try to make them all the same size and thickness. This not only ensures they bake evenly but also makes for a prettier presentation.

Chilling the Dough: If you have time, chilling the dough for about 30 minutes before baking can help prevent the biscuits from spreading too much in the oven. This step is particularly helpful in warmer climates or kitchens.

Check Oven Temperature: Oven temperatures can vary, so if possible, use an oven thermometer to ensure your oven is at the correct temperature. This can make a big difference in the consistency and outcome of your baked goods.

Baking Time Variations: Keep an eye on the biscuits as they bake. Depending on their size and your oven, they might need a couple of minutes more or less than the recipe suggests.

Cooling Time: Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a cooling rack. This helps them set and makes them easier to move without breaking.

Storage Solutions: If you want to keep the biscuits crispy, store them in an airtight container with a small sachet of silica gel or a half teaspoon of baking soda wrapped in a paper towel. This helps absorb any excess moisture.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, you can use regular all-purpose flour if self-raising is not available. To make it equivalent to self-raising flour, for every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This combination helps the biscuits rise and achieve the desired texture, just as they would with self-raising flour.

How long can I store these biscuits?

These lemon biscuits can be kept fresh in an airtight container at room temperature for up to a week. Ensure the container is sealed properly to prevent the biscuits from becoming stale. For longer storage, you might consider freezing them, although fresh is always best for flavor and texture.

Can I freeze the dough for later use?

Freezing the dough is an excellent way to extend its usability. Wrap it tightly in plastic wrap, then place it in a sealable bag to prevent freezer burn and odor absorption. When ready to use, thaw the dough in the refrigerator overnight, then proceed with shaping and baking as usual.

Can I add other flavors to this recipe?

The basic dough of these biscuits is very adaptable to various flavors. For a different twist, try adding a teaspoon of vanilla extract for a subtle depth of flavor, or swap the lemon zest for orange or lime zest for a citrusy variation. Spices like cinnamon or nutmeg can also add a warm note to the biscuits.

Why did my biscuits spread too much?

Excessive spreading can occur if the dough is too soft before baking, which may be due to warm butter or a warm kitchen. To prevent this, chill the dough in the refrigerator for about 30 minutes to firm it up. This chilling helps the dough hold its shape better during baking, resulting in thicker, more uniform biscuits.

Conclusion

These Mary Berry lemon biscuits are a delightful treat that brings a slice of British baking into your kitchen. They’re easy to make, even for novice bakers, and offer a perfect balance of sweetness and zesty lemon flavor. Enjoy baking and indulging in these delightful treats!

Mary Berry Lemon Biscuits Recipe

Mary Berry Lemon Biscuits Recipe

Baking Time 15 minutes
Course Dessert
Cuisine British
Servings 20 biscuits
Calories 145 kcal

Ingredients
  

  • 100 g caster sugar
  • 200 g softened butter
  • Zest of two lemons to enhance the flavor
  • 300 g self-raising flour

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent the biscuits from sticking.
  • Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy. This process is crucial for getting that perfect texture.
  • Add Lemon Zest: Incorporate the zest of two lemons into the mixture, ensuring it’s evenly distributed for maximum flavor.
  • Incorporate Flour: Gradually sift in the self-raising flour, folding it into the butter mixture until a soft dough forms. Be careful not to overmix, as this will toughen the biscuits.
  • Shape the Biscuits: Take small amounts of dough and roll them into balls about the size of a walnut. Place them on the prepared baking tray and slightly flatten with the back of a fork.
  • Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are just starting to turn golden. The biscuits should still be a bit soft in the center; they will firm up as they cool.
  • Cool: Allow the biscuits to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

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