Originally made in 1760 by a Mr Palin in Shropshire, these biscuits have a light texture and lemony flavour and are very simple to prepare.

Butter 110g (4oz)
Caster sugar 150g (5oz), plus extra for sprinkling
Egg yolks 2
Plain flour 225g (8oz)
Lemon 1, finely grated rind only
Chopped dried fruit 50g (2oz)

1 Preheat the oven to 180°C/350°F/Gas 4 and butter two nonstick baking sheets.

2 Cream the butter and sugar until pale and fluffy and add the egg yolks and beat well. Add the flour, lemon rind and fruit and mix to a fairly firm dough.

3 On a lightly floured surface, knead lightly and then roll out to about 5mm (1⁄4in) thick. Cut out 6.5cm (21⁄2in) rounds with a fluted cutter and place on the baking sheets. Sprinkle with a little extra caster sugar.

4 Bake for 12–15 minutes until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container.

Cook’s tip
If you enjoy spiced biscuits, omit the lemon rind and add 1 tsp mixed spice and 1 tsp cinnamon instead.

Recipe taken from Around Britain Dairy Cookbook.

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