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Lemon pepper biscuit kisses

Name: Lemon pepper biscuit kisses
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12
Ingredients: 170g unsalted butter, softened, plus extra to grease; 50g golden caster sugar; Finely grated zest 1 lemon, plus 1½ tbsp juice; 130g plain flour; 1 tsp baking powder; ½ tsp freshly ground black pepper, plus a pinch extra; 70g icing sugar

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 21 Sep 23
Updated: 4 Apr 24

The lemony zing of these buttery biscuits is swiftly followed by a prickly heat of black pepper with every bite, opening up your palate and balancing the sweetness. It’s a perfect example of how subtle spicing can transform an otherwise one-dimensional dish.

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Easy
October 2023

Test kitchen approved

Makes 12
Hands-on time 20 minutes, oven time 10 minutes

Cookies, shortbread, ginger dodgers…you’ll find them all in our biscuit recipes collection.

Vegetarian recipes

Nutrition: Per biscuit kiss

Calories: 185kcals
Fat: 12g (7.4g saturated)
Protein: 1.2g
Carbohydrates: 18g (10g sugars)
Fibre: 0.5g
Salt: 0.1g

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Ingredients

170g unsalted butter, softened, plus extra to grease
50g golden caster sugar
Finely grated zest 1 lemon, plus 1½ tbsp juice
130g plain flour
1 tsp baking powder
½ tsp freshly ground black pepper, plus a pinch extra
70g icing sugar

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Method

Heat the oven to 180°C fan/gas 6 and lightly grease 2 large baking trays. Use an electric hand mixer to cream 100g of the butter and the caster sugar for about 3 minutes until light and fluffy. Stir in the lemon zest and 1 tbsp of the juice, then fold in the flour, baking powder, black pepper and a pinch of salt to make a stiff paste.
Divide the mixture into 24 balls (about 12g each). Space them out evenly on the baking trays, then use a fork dipped in water to flatten each ball a little and create ridges. Bake for 9-10 minutes until light golden, then leave to cool on the tray.
Meanwhile, in a medium bowl, use a hand mixer to beat the remaining 70g butter and icing sugar together until combined and fluffy. Stir in the remaining lemon juice and a pinch of pepper. Spoon the filling onto the flat underside of half the biscuits, then use the remaining biscuits to create a sandwich. Store in an airtight container for up to 3 days.