Lemon Cranberry Biscuits are a delightful blend of zesty lemon and tangy cranberries, perfect for adding a burst of flavour to your tea or coffee time. These biscuits are soft, slightly chewy, and finished with a sweet lemon glaze that will have everyone coming back for more. Whether you’re baking for a special occasion or just wanting to treat yourself, these biscuits are sure to impress!
What Goes into This Lemon Cranberry Biscuit
Here’s what you’ll need to whip up these delicious treats:
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (about 100 g) fresh cranberries, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup (120 g) powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
How to Make Lemon Cranberry Biscuits
Follow these simple steps to create your zesty biscuits:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt, then gradually add this to the butter mixture until just combined.
- Gently fold in the chopped cranberries, lemon zest, and lemon juice, ensuring everything is mixed well.
- Drop balls of dough onto the prepared baking sheet, making sure to leave space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled cookies for a perfect finishing touch.
How to Serve Lemon Cranberry Biscuits
These biscuits are delightful served warm or at room temperature. A perfect addition to your afternoon tea, they pair wonderfully with a nice cup of herbal tea or fresh lemonade. For an extra special treat, consider serving them alongside a scoop of vanilla ice cream, enhancing the wonderful lemon flavour. You can also arrange them on a pretty plate sprinkled with a bit of icing sugar for an elegant touch!
Helpful Tricks for Lemon Cranberry Biscuits
- Zest Fresh: Make sure to zest the lemon before juicing it; it’s much easier! Use a fine grater to get the zest without the bitter white pith.
- Frozen Cranberries: If fresh cranberries are not available, you can use frozen ones. Just ensure they are chopped and don’t defrost completely before adding to the dough.
- Customize the Sweetness: Adjust the amount of powdered sugar in your glaze to suit your taste. You can also add a dash of lemon zest to the glaze for an extra flavour punch!
Lemon Cranberry Biscuits FAQs
1. Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough a day in advance, cover it well and store it in the fridge before baking. Just allow it to sit at room temperature for a few minutes before shaping and baking.
2. What can I substitute for fresh cranberries?
If fresh cranberries aren’t available, dried cranberries can be a great alternative. Just remember to chop them to avoid uneven distribution in the dough.
3. How should I store leftover biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to three days. You can also freeze them for up to three months; just thaw at room temperature before enjoying!
Give these Lemon Cranberry Biscuits a go, and let the vibrant flavours brighten your day. Happy baking!