Cornstarch:Cornstarch is used in the lemon biscuits recipe to contribute to the tenderness and delicate texture of the biscuits. It helps to create a more tender crumb by inhibiting gluten development. I remember exactly the shape, the size and the weight of the sandwich-like wafer, and the artificial lemon flavour, sweet and tingly. Light, flaky with a light, zesty cream filling ! These Lemon Cream Puffs are right up my taste buds and they are so easy to make. Huntley & Palmers was positioned as the Associated Biscuits premium sweet biscuit brand. However it accounted for just five percent of company production by weight by 1988. Now to make the lemon filling; whisk the butter until very pale and fluffy, then sift the icing sugar into the bowl and whisk slowly until the butter has absorbed all of the sugar, turn up the speed, and beat the icing well for several minutes until it’s soft, light and fluffy, then add the salt, the lemon juice and grated zest.

Other Mix-Ins: Feel free to experiment and add your favorite mix-ins to the biscuit dough, such as chopped nuts, dried cranberries, or other dried fruits. Mom has been making these biscuits for years, a recipe out of the excellent Laura Secord Canadian Cook Book. The original recipe calls for oil of lemon but I have substituted lemon zest. I also make mine with stone ground whole white flour which gives them more of a golden colour and extra flavour and nutrition. Make this oh-so-easy Citrus Sugar tosprinkle over top. Bake in the preheated oven for 12 to 15 minutes until golden brown. Don't let it burn, so keep an eye on it. Coffee Or Hot Drinks:Lemon shortbread biscuits are a classic choice to serve alongside a cup of tea or coffee for an afternoon treat. The citrus flavor of the biscuits complements the warmth and richness of these beverages. Try my Biscoff latterecipe, golden latte, or my creamy mocha latte. They are all great companions for this easy lemon biscuits recipe.Not a fan of coffee drinks? No problem! Enjoy your cookie with my oat milk hot chocolatefor a decadent treat.Lemon Zest:Lemon zest refers to the finely grated outer peel of the lemon. It contains fragrant oils that provide intense lemon flavor and fragrance to these lemon butter biscuits.

These Lemon Cream Puffs are exactly as light, flaky and airy as seen on the above photo. And the creamy filling is just to die for ! In 1987, Peek Freans was taken over by American RJR Nabisco. They, in turn were bought out by Kohlberg Kravis Roberts, who started selling off bits of the company. The (wagon)wheels of demise were set in motion, and — like those biscuits in white, crunchy paper, the company was broken up.

Secret

Well, it’s happened again; I was watching the football last week, after having enjoyed my supper, and all of a sudden, I suddenly became aware of ‘feeling’ a flavour. Associated Biscuits employed over 14,000 people in Britain by 1982, and a further 3,100 people overseas.

Divide the dough into two equal halves. Chill the dough for a few minutes if it’s a bit awkward to handle (this happens to me a lot, as I have warm hands). They were definitely in the ‘eat last’ column, along with Rich Teas and Abbey Crunch. Yet the lemon puff biscuit still has a tantalising nostalgic pull to it to me these days. High overheads and traffic congestion saw the Peek Frean factory at Bermondsey closed with the loss of 1,022 jobs in 1989. Production was transferred to Aintree and Leicestershire.Obviously the delicious cream filling is not supposed to leak out as in the photo, but me showing you these pics actually serve two points I am trying to make.

Long-time readers of this column will know that, on occasion, recipes come to me completely out of the blue. Add Wet Ingredients:Next, add the egg, lemon zest, and lemon juice. Continue to beat until well incorporated. Butter: Butter adds richness, flavor, and moisture to these lemon biscuits. The softened butter is creamed with sugar to create a light and fluffy texture in the dough. It also helps achieve a tender, buttery crumb in the finished biscuits. More than that, Peek Freans upgraded billions of wet British afternoons sat in front of Countdown with a cuppa. The museum is secreted away in a room of the old biscuit factory. Image: Paige Kahn Gary Magold shows us an aerial image of the factory. Image: Paige Kahn

But, of course, opinions are subjective, and your favourite biscuit may differ from ours. So, which biscuit would you take to a desert island? The Blast From The Past This article continues from Part I. Part II chronicles the decline of Huntley & Palmers from its position as the largest biscuit manufacturer in the world. Therefore, after folding in the Curd into the Cream, taste, and if you want more Lemon, add a little Lemon Juice at a time, tasting after each addition, until you are happy. The taste was there right in front of me, on the tip of my tongue, if you’ll forgive the awkward pun, but I just couldn’t grasp it. Then, with a great sense of relief, the fog lifted and I remembered what I was ‘tasting’ in my mind – a Jacob’s Lemon Puff biscuit. For several minutes I simply couldn’t place it at all – was it a dessert I’d had at a restaurant, or was it something I’d cooked before and forgotten?