Wednesday, 26 September 2012
Lemon Biscuit (eggless)
There was one particular week when I wanted to bake a variety of biscuits and was looking for many recipes. I came across lemon biscuit in Tarla Dalal’s website and thought it was an interesting flavour. However, I was not too sure that was the recipe I wanted to make. I then tried to incorporate rice flour as it adds crispiness to the biscuit which is a good thing considering it is an eggless biscuit. I sprinkled some sugar on top of the biscuit before baking to give it a nice melt when we bite into it. That is purely optional but shouldn’t hurt! I quite liked the biscuit but I am conscious that not everyone can appreciate lemon flavour in their biscuit. For someone like me, here it is...
½ cup rice flour
½ cup wheat flour
½ cup all purpose flour
1 teaspoon baking powder
1/3 cup butter/margarine
1/3 cup brown sugar
2 generous pinches cardamom powder
Rind of one lemon
1-2 tablespoon milk
Combine sugar and butter
Sift in all the flours along with baking powder
Add cardamom powder and lemon rind
Make a soft dough, use little milk if needed
Divide into small portions and roll into about 3mm thick disc. Cut to desired shape
Place on lined baking tray and bake in preheated oven at 180degC for 13-15 minutes, until edges are brown. If you want the biscuit fully crisp, bake until centre also begins to brown a bit. I sprinkled some sugar on top before baking, just to jazz it up.
Transfer to cooling rack, allow to cool completely and store in airtight container.