Lemon season has begun here in Western Australia.
Our tree is laden and lemons are now featuring heavily on the menu!
These biscuits are quite “short” and the buckwheat/brown rice flour gives them a more earthy flavour which I like.
110g caster sugar
2 lemons, zest only
200g ground almonds
60g buckwheat flour
60g brown rice flour
Preheat the oven to170degrees Centigrade.
Line two baking sheets.
Process the butter, sugar and lemon zest until creamed.
Add the ground almonds and flours and process until well combined.
Roll the dough out into walnut sized pieces, place on the baking sheets and press down slightly.
Bake for 20mins.
Once golden brown, remove form the oven and allow to cool on a wire rack.
Store in an airtight container.