Biscuits Melt like Lemon Drops

I truly believe that if I do ever find that place 'somewhere over a rainbow', these lemon biscuits may well be what is at the end of it. Move over leprechauns and pots of gold, I no longer wish to find you waiting for me.

These suped-up-lemony little biscuits are just perfect with a cup (or Minnie Mouse cup and saucer, a la me) of steaming hot, sugary earl grey and are sure to set you up for the afternoon that lies ahead, whatever it may bring. Refreshing, but creamy and lemony but sweet; they are a bit Mary Poppins in spirit; practically perfect in every way.

The gorgeous tin I popped them in is from Figgins in Frome, a gorgeous little shop that offers all things old fashioned at a reasonable price. It's newly opened and a genuine treat just to walk around, so imagine my surprise when I saw the perfect cookie jar with 'Eat Me' brandished across it this afternoon, ready to be purchased and brought home.
This jar has made me learn something about myself…I like a pretty jar that tells me to eat the glorious contents inside it. Taking advice from inanimate objects, I'm not sure what that's the start of, but I like it.

This gorgeous little jar, just as a sideline note, seemed to be between £12.00 - £20.00 everywhere I saw it online and I paid an enjoyable £10.00 for it in Figgins. Make a trip when you can (that's not an if, it's a when) and be sure to have free hands/an empty boot. You're sure to come out with wonderful trinkets, kitchen utensils and yummy smelling candles.

So, onto these Lemon Drop Biscuits of mine, it's time for the recipe and expectedly simple method. Genuinely, 20 minutes after you start putting your ingredients in the bowl, you will be tasting these biscuits. I hate those people who say "these were so quick and easy to make" and you know they're lying and it took them hours and numerous uncharacteristic expletives to get to the pristine, finished article, but I promise, these are super simple, unbelievably tasty and relatively mess-free.
That's my sort of cooking.

Ingredients:

115g salted butter
Zest of 3 large lemons
275g caster sugar
1 large egg
60ml fresh lemon juice (this should work out to be the juice of those three lemons you've, so nothing is wasted. Or you can of course use a cheeky bit of Jif lemon, for those who are looking for even quicker comfort food)
270g plain flour
2 tsp baking powder

Method:

1.) Line three baking trays with greaseproof paper and heat your oven to 170 degrees.

2.) Simply beat together all the ingredients until they are somewhere between runny and thick. This mixture will not be a dough-like consistency like some cookies/biscuits are, so don't be afraid and hastily throw this mixture away if it seems a little thin - it makes for an amazingly light, fluffy biscuit when they get taken out of the oven.

3.) Spoon your mixture onto the baking trays. You will need to use about one dessert spoon of the mixture. Ensure you leave about 3cm between each heavenly splodge and cook for approximately 12 minutes (or a little more, until the biscuits look cooked to your taste.)

4.) Remove from the oven and leave to cool completely. At this point, I cut mine into heart shapes which makes them look just as good as they taste, but you can leave them as they are or cut them into alternative shapes - it's all about what makes simple pleasures, pleasurable to you.

5.) Brew your earl grey, sit back and enjoy.

Happy four o'clocksies, everyone.