Lemony Butter Biscuits

Makes: 2 lots of 18-20 biscuits
Prep time: 10 mins prep then 30 mins fridge plus 2 hrs more fridge time or over-night
Cooking time: 20 minutes
Skill level: Piece of pith
Equipment:  Mixing bowl and wooden spoon / food mixer; zester or fine grater; Sharp knife; cling film; baking sheet; cooling rack

Ingredients

175g Butter (unsalted)
Zest of a whole lemon
50g Caster sugar
50g Demerara sugar
1/2 tsp Vanilla extract
225g Plain flour

To coat
100g or so of Demerara sugar

Method

Beat the butter until soft and creamy.

Mix in the zest, caster sugar, Demerara sugar and vanilla and beat until light and fluffy.
Sift in the flour and mix / bring together the dough.
Lightly kneed the dough until smooth (a matter of seconds should do)
Divide into two, wrap and refrigerate for 30 minutes.
Shape each piece of dough in to a 15cm long cylinder and roll in the Demerara sugar to coat before wrapping in cling film and refrigerating for at least 2 hours.

I normally put one cyclinder in the freezer for another day.
Once out of the fridge or defrosted slice 15 discs (1cm thick) and place on a baking sheet about 2 cm apart.
Bake at 160C for about 20 minutes or until a light golden colour and firm.
Remove from the oven and wait for a few minutes before removing to a cooling rack.