Mary Berry Lemon Biscuits Recipe

This zesty Lemon Biscuit is a tea tray favorite as well as being incredibly melt-in-the-mouth! Creaming the butter with the sugar makes the dough go short and tender, which along with the finely grated lemon zest adds a bright, citrusy freshness to this biscuit that is so perfect for dunking.

Mary Berry Lemon Biscuits Recipe Ingredients

• The Dough:
  • 100g (4 oz) butter, softened
  • 50g (2 oz) caster sugar
  • 150g (5 oz) self-raising flour
  • Finely grated zest of 1 large lemon
• The Garnish (Optional):
  • Granulated sugar (for dusting)
  • Or a simple glaze: 75g icing sugar + 1 tbsp lemon juice

How To Make Mary Berry Lemon Biscuits Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease two baking trays or line them with baking parchment.
2. Cream the fat: In a large bowl, measure the softened butter and caster sugar. Using a wooden spoon or electric mixer, beat them together until the mixture is pale, light, and fluffy.
3. Add the zest: Stir in the finely grated lemon zest. (Tip: Grate the lemon directly over the bowl to catch all the flavorful oils!).
4. Fold the flour: Sift the self-raising flour into the butter mixture. Mix gently until it comes together to form a soft dough. You may need to use your hands at the end to bring it into a ball.
5. Shape: Pinch off walnut-sized pieces of dough (makes about 16). Roll them into neat balls between your palms.
6. The Fork Press: Place the balls on the prepared baking trays, spacing them well apart. Dip a dinner fork into cold water (to prevent sticking) and press it down gently onto each biscuit to flatten it slightly and leave a striped pattern.
7. Bake: Bake in the preheated oven for 12–15 minutes. They should be a pale golden color (do not let them get dark brown).
8. Cool: Leave them on the baking trays for 5 minutes to firm up, then transfer to a wire rack to cool completely. If glazing, wait until cold; if using granulated sugar, sprinkle it on while warm.

Recipe Tips!

• Butter Temp: The butter must be very soft! Since there is no liquid (milk or egg) in this recipe, the moisture comes entirely from the butter. If it’s hard, the dough will be crumbly and won’t bind.
• The Fork Mark: The fork ridges aren’t just decorative; they increase the surface area, making the top crispier while the middle stays short and sandy. Dip the fork in water between every press.
• Citrus Boost: If you want them extra lemony, rub the lemon zest into the sugar with your fingertips before creaming it with the butter. This releases the oils and infuses the sugar deeply.
• Don’t Overbake: These are meant to be pale biscuits. If you overbake them, the delicate lemon flavor turns burnt. Take them out when they are just tinged gold at the edges.

What To Serve With Mary Berry Lemon Biscuits Recipe?

This Mary Berry Lemon Biscuits Recipe is a light, sunny treat! A cup of Earl Grey Tea is the perfect match, as the bergamot citrus pairs wonderfully with the lemon zest. For a summer gathering, serve them alongside a bowl of Lemon Posset or vanilla yogurt for dipping! If you are feeling indulgent, sandwich two biscuits together with a little Lemon Curd for a “Lemon Yo-Yo” experience.

How To Store Mary Berry Lemon Biscuits Recipe

• Room Temp: Store the cooled biscuits in an airtight tin. They keep very well for up to 5 days, and the lemon flavor actually develops a bit more after day one.
• Freeze: You can freeze the raw dough balls! Freeze them on a tray, then bag them up. Bake from frozen (add 2-3 minutes). You can also freeze the baked biscuits for up to 2 months.

Mary Berry Lemon Biscuits Recipe Nutrition Facts

• Calories: 100 kcal
• Fat: 5g
• Carbohydrates: 12g
• Protein: 1g

Nutrition information is estimated per biscuit (makes 16).

FAQs

Try More Recipes:

• Mary Berry Lemon and Blueberry Cake Recipe
• Mary Berry Lemon and Blueberry Muffins Recipe
• Mary Berry Lemon Drizzle Muffins Recipe

Mary Berry Lemon Biscuits Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesCooking Temp:100 CServings:16 servingsEstimated Cost:25 $Calories:100 kcal Best Season:Available

Description

Classic “Fork Biscuits” flavored with fresh lemon zest. They are buttery, egg-free, and have a signature rustic fork pattern on top.

Ingredients

• 100g butter (softened)
• 50g caster sugar
• 150g self-raising flour
• Zest of 1 lemon

Instructions

1. Cream butter and sugar until fluffy.
2. Stir in lemon zest.
3. Mix in flour to form a dough.
4. Roll into 16 balls.
5. Press down with a wet fork.
6. Bake at 180°C for 12-15 mins.
7. Cool on rack.

Notes

• Dip the fork in water to stop sticking.
• Don’t let them brown too much.
• Naturally egg-free recipe.

Keywords:Mary Berry Lemon Biscuits Recipe