LULLY LEMON OATIBIX

Sometimes you need a good biscuit to have with a cup of tea on a Saturday afternoon after a long, hard week in work. The ultimate way to fulfill this need is to make your own homemade biscuits as not only do you get to taste the deliciousness, hot and fresh straight from your oven but your house will also acquire that amazing baking smell with is just as comforting as being wrapped in a big fluffy duvet. These oaty lemon biscuits can give you that feeling with no problem whatsoever as they are the easiest bake on the block!

 I like using oats in these biscuits as they make the biscuits really crumbly and soft. You can replace the oats with more flour if you wish but be warned that this might make the biscuits a tad more dense. As for the lemon flavor, this too can be changed. Swap out the lemon juice and zest for lime, orange or maybe even grapefruit to mix up the flavor  (although I always think lemon is the best!).

Let's crack on with the recipe! My recipe below will make around 25 biscuits which you may need to bake in batches if you only have a couple of baking trays or a small oven. Just don't over crowd the oven as the biscuits will bake unevenly and nobody wants that to happen. Two trays max and you'll be flying;

Lemon Oat Biscuits

200g Soft Butter

200g Golden Caster Sugar

50g Oats

2 Large Eggs

400g Self Raising Flour

Zest Of 4 Lemons

200g Icing Sugar

Juice Of 2 Lemons

1. Begin by turning your oven up to 180 degrees (160 degrees) and line 2 large baking trays with grease proof paper.
2. Add the butter, caster sugar, oats, eggs, flour and lemon zest into a large bowl and beat until well combined and a slightly wet biscuit dough has formed. 
3. Take roughly 40g of the dough between your hands (flour your hands slightly to prevent the dough sticking to you) and roll into a ball. Place the dough ball onto your baking tray and flatten slightly with your hand. Repeat with the remaining dough, spacing out the flattened dough balls about 1 inch apart from each other on your baking trays. 
4. Place the trays into the centre on the oven and bake for 15 minutes until the biscuits are slightly golden brown on top. Remove from the oven and transfer the biscuits carefully to a wire rack to cool with a flat metal spatula. 
5. Whilst the biscuits cool, place the icing sugar into a bowl and slowly add in lemon juice, stirring after each addition until an icing forms that is just runny enough to drizzle off a spoon (you might not need all the lemon juice for this!). Drizzle the icing over the biscuits.

With your biscuits iced they are ready to be served alongside a nice big pot of tea. The self raising flour in these biscuits means they do border on being the size of a scone but when it comes to biccies then the bigger the better in my eyes. The drizzle of the lemon icing over the top of the biscuits adds an extra little burst of lemony goodness to the more subtle citrus flavors of the biscuit which in themselves should be a little firm on the outside but deliciously soft, buttery and crumbly in the middle thanks to the addition of the oats. I know I say lots of things are lully but these lemon oatibix really are! Fact!