If you want a biscuit that’s delicious, moreish, scrumptious (ok you get our drift…)  then make these Lemon Kiss Biscuits!

They are perfect for high-tea, a catch up with friends or school lunchboxes.  They also freeze perfectly, iced and all.

This recipe brings back a few memories for us, our Mum used to make them so you can thank Mum for these lovely biscuits 💛, although Mums were full of custard powder, so we have adjusted it to make them additive-free.

Custard powder often contains yellow food colour, additive #102.  Custard powder may also contain the colour 110 and ‘flavours’.

Number 102 is the colour yellow and its name is Tartrazine.  In Europe any product that contains this harsh artificial food colour has the warning label ”this product may have an adverse effect on activity and attention in children.”  Unfortunately, no such warning exists here in Australia or NZ under our food standards.

Synthetic food colours offer zero nutritional benefits and are linked to a range of health concerns, such as:

  • Behavioural issues
  • ADHD like symptoms
  • Irritability
  • Erratic behaviour
  • Extreme emotional meltdowns
  • Hives/skin issues
  • Asthmatics should avoid them due to respiratory issues
  • And some even have the potential to be carcinogenic

So we hope you enjoy these biscuits, they truly are delicious. You can even replace lemon with orange zest for orange kisses.

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 1

Ingredients

  • 1 tsp. lemon zest
  • 100 g raw sugar
  • 100 g icing sugar
  • 35 g cornflour
  • 250 g butter
  • 2 egg
  • 1 tsp. vanilla bean paste
  • 3 c self-raising flour

Icing Ingredients

  • 200 g icing sugar
  • 20 g butter
  • 2 tbsp. lemon juice
  • 1/2 tsp. vanilla bean paste

Instructions

Thermal Method

  1. Preheat oven to 160ºC and line 2 baking trays with some baking paper.
  2. To make lemon zest, peel a lemon with a veggie peeler, then turn the thermal machine to speed 9. Add lemon peel through the hole in the lid whilst the blades are going for perfect zest every time. Use 1 tsp zest for this recipe. Freeze any leftover zest for next time.
  3. Add raw sugar to the zest and blitz for 5 seconds/speed 9.
  4. Add softened butter and mix for 10 seconds/speed 4. Scrape down sides and repeat for a further 5 seconds.
  5. Add icing sugar and cornflour and mix 10 seconds/speed 4.
  6. Add vanilla and eggs and mix for 5 seconds/speed 4.
  7. Now turn the machine onto speed 1 and add the flour through the hole in the lid, 1 cup at a time. When all added, increase speed to 4 for 10 seconds. Mix the last bit using a spatula if needed.
  8. Roll teaspoon-sized amounts into small balls and flatten with the back of a fork.
  9. Bake in the oven for approx. 15 minutes or until golden. Allow to cool on a wire rack. Once cool, join together with lemon icing.
  10. To make lemon icing place all these ingredients into the mixing jug and blitz 10 seconds/speed 4. Scrape and repeat if needed.

Traditional Method

  1. Preheat oven to 160ºC and line 2 baking trays with paper.
  2. Zest lemon with a zester.
  3. Blitz sugar in a blender for 5 seconds/high speed (or use caster sugar and skip this step).
  4. Cream butter and sugar with electric beaters until pale and creamy. Add in zest and mix until combined.
  5. Add icing sugar and cornflour and mix until well combined.
  6. Add vanilla, then add the eggs one at a time and continue to mix on medium speed with electric beaters.
  7. Add 1 cup of flour at a time and mix on low-medium speed with electric beaters. If needed, use a spatula to mix any flour that was not quite combined.
  8. Roll teaspoon-sized amounts into small balls, place on oven trays and flatten with the back of a fork.
  9. Bake in the oven for approx. 15 minutes or until golden. Allow to cool on a wire rack. Once cool, join together with lemon icing.
  10. To make lemon icing place all these ingredients into a bowl and beat on medium speed with electric beaters until all combined and free from any lumps.

Nutrition

  • 20