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overhead photo of iced biscuits decorated with edible flowers on a wooden board

Lemon Biscuits

These easy lemon biscuits with icing are packed with lemon flavour! Crispy and melt in the mouth, they are a delicious as part of an afternoon tea spread, as well as popular addition to the biscuit tin.
5 from 2 votes
Prep Time 8 mins
Cook Time 12 mins
Course baking, biscuits, cookies
Cuisine modern australian, modern English
Servings 24 -28
Calories 97 kcal


Lemon Biscuits

  • 55g (¼c) granulated sugar
  • 125g (½c + 2 teaspoons) butter or margarine
  • 1 Lemon Zested
  • 90g (⅔c) wholemeal plain flour
  • 90g (⅔c) white plain flour (or all purpose flour)

Lemon Icing

  • 140g (⅔c+½c) icing sugar (confectioners sugar)
  • ½-1 lemon juice
  • Edible flour petals to decorate, optional


  • Preheat the oven to 180˚C/350˚F
  • Line two baking sheets with baking paper.
  • In a medium mixing bowl cream (beat vigorously with a spoon) the butter, sugar, and lemon zest until pale and fluffy.
  • Stir in the wholemeal flour and white flour: use a spoon at first, then lightly with your hands until it comes together to form a dough.
  • Roll the dough out between two sheets of baking paper, to a thickness of ½ cm/0.2”, then cut out your shapes.
  • Place the shapes onto your lined baking sheet leaving room in between the biscuits.
  • Gently reroll any scraps and repeat the process until all the dough is used up.
  • The last scraps of the shortbread dough may just have to be an odd shape, but that is a cooks perk!
  • Bake the shortbread on lined baking sheets for 10-12 minutes, until lightly golden.
  • Leave on tin for a couple of minutes and then transfer to a wire rack to cool completely.
  • Once cool, you can ice them.

To Ice the Biscuits

  • Sieve the icing sugar into a bowl then add the lemon juice a little at a time, beating to remove any lumps, until it is a drizzling consistency.
  • Drizzle the icing over the cooled lemon biscuits.
  • The iced biscuits will keep in an airtight tin for a couple of days. If you want them to last longer, store them un-iced then decorate before serving.


Timing: will depend on what size cutter you use as well as your oven. For the round biscuits I used a 6cm (2.5") round cutter and cooked for 10 minutes. The rabbits I cooked for 8-9 minutes as they were slightly smaller.
Easter bunny cookies: Make only ¼ the amount of icing. You will also need approx 24-28 mini white marshmallows and some desiccated coconut. 
Butter - These biscuits can be made with butter or margarine. Use soft, room temperature butter to make it easier to beat with the sugar.
Wholemeal plain flour - Add a slightly nutty flavour to the biscuit, and contains more fibre than just using white flour, but you can make these biscuits using just white flour.
White plain flour - If you are in America, use all-purpose flour.
If the dough seems a little crumbly when you roll it out, place back in the bowl knead it a little more.
The wholemeal flour makes them brown slightly more than just using white flour. It also gives them slightly rougher edge when cutting out.
Rolling the dough between two sheets of baking paper means the soft dough won’t stick to your rolling pin.
  • Preheat the oven to the temperature before placing the shortbread biscuits in to cook
  • Don't overcook the biscuits as they will lose that crumbly melt in the mouth texture - they should only have the slightest tinge of golden brown around the edges. They will firm up as they cool.


Calories: 97kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 50mgPotassium: 29mgFiber: 1gSugar: 8gVitamin A: 188IUVitamin C: 4mgCalcium: 5mgIron: 1mg
Keyword baking, baking with kids, lemon biscuits, lemon cookies, shortbread biscuit


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