Lemon Ginger Infused Butter Biscuits

Ingredients-

225g sifted plain lour
100g caster sugar

150g  unsalted butter, soften and diced

1 egg yolk

1 tsp vanilla extract
1 whole lemon lemon zest
1/4 tsp ginger powder

Instructions- 

• Rub together the flour and the butter with your fingertips until you achieve the consistency of sand.

• Add the sugar, lemon zest and ginger and mix with a wooden spoon.  Please note:  I added ginger to infuse the lemon flavour.
• Slightly beat the egg yolk and add the vanilla extract to it.
• Add the egg mixture to the flour, mix with a wooden spoon for a few seconds and then mix by hand.
• At this stage, you might think the 1 egg yolk is not enough but as you work the dough by hand, the butter starts to melt a bit, bringing all ingredients together and forming a nice dough.
• Now you have a few choices 1. Form a ball with the dough and wrap it in cling film and let rest in the fridge for 15 minutes or 2. Form a log with the dough, wrap in cling film and let rest in the fridge for 15 minutes as I have done below.

• Preheat the oven to 180C/350F/Gas4.
• If your dough is in the form of a ball, roll it out on a lightly floured work surface to a thickness of about 5mm (1/4inch).
• With a pastry cutter, cut out round biscuits and transfer them onto baking sheets.  Please note:  You can make different shapes if you wish.
• If your dough is in the shape of a log as mine is, carefully cut out 5mm (1/4inch) discs with a sharp nice and transfer them onto baking sheets.
• Bake for 10-15 minutes until golden brown at the edges.

• Once baked, let cool on a wire rack.
• Enjoy!