Ingredients:
3 tablespoons of milk
2/3 of a cup of caster sugar
3 cups of self raising flour
120 grams of un-salted butter, cubed
the rind of one whole lemon, grated
1/2 a teaspoon of vanilla extract
1 teaspoon of lemon juice
1 egg, lightly beaten
1 cup of pure icing sugar
4 tablespoons of lemon juice
Method:
Pre-heat oven to 180 degrees celsius.
Combine milk and sugar in a small saucepan and stir over a low heat until sugar is dissolved. Set aside.
Sift flour into a large bowl. Add cubed butter and rub ingredients together with your fingers until mixture resembles breadcrumbs.
Add lemon rind and stir through. Next add milk mixture, vanilla extract, 1 teaspoon of lemon juice, and egg.
Stir ingredients through with a wooden spoon, then when starting to combine use your hands to start forming a dough. When mixture is a dough consistency, forming a ball and coming away from the sides of the bowl, turn out onto a lightly floured surface.
Kneed dough for a few minutes until it is smooth and shiny.
Use a tablespoon measuring spoon to measure equal sized portions of the dough and roll into balls.
Next roll into long logs using your palms and press ends together to create circles.
Place circles onto baking trays lined with baking paper leaving a few centimetres apart from each other.
Bake for 15 - 20 minutes, or until firm and light golden brown.
While biscotti are baking, sift icing sugar into a bowl, add 4 tablespoons of lemon juice and mix together well.
When biscotti are cooked and still slightly warm, dip each into the lemon icing and place on a flat surface to dry.
Makes approximately 32 biscotti.
