I’ve been wanting to try this recipe for a long time now. With some sad looking lemons in the fruit bowl, today was the day!

I didn’t have any candied lemon to decorate the top with, but I don’t think it is that necessary until you are perhaps making these for a present.
Very simple to make, and the one of the most amazing flavour combinations! I tend to love anything with hazelnuts since I grew up on Nutella. Then lemon icing tang adds a lovely finishing touch. I am just about to enjoy another with a cuppa tea!

Lemon & Hazelnut Biscuits

250g butter, at room temperature
1 1/2 (240g) cups icing sugar
2 tablespoons grated lemon rind
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1/2 cup (50g) hazelnut meal
2-3 tablespoons lemon juice
20g candied lemon, to decorate (optional)

1. Preheat oven to 150°C or 130°C fan forced. Line three baking trays with baking paper.

2. Using an electric mixer, beat butter, and 1 cup of icing sugar until light and fluffy. Stir in lemon rind. Work in flours and hazelnut meal gradually, until a dough forms. Wrap in plastic wrap and chill for 1 hour.

3. Pinch off 1/2 tablespoons of dough and roll into balls. Place on prepared trays about 5cm apart and flatten slightly with palm of your hand. Chill for 20 mins.

4. Bake for 12-15 mins, or until golden brown. Set aside to cool on trays.

5. To make icing, combine remaining icing sugar with lemon juice in a small bowl until smooth. Spoon a little icing onto each biscuit and top with candied lemon if using. Set biscuits aside until icing sets. Store in an airtight container.

Makes 35.