Ouzo and Lemon Biscuits Recipe
Ouzo and lemon are the perfect pair in these biscuits. Topped with flaked almonds they are crunchy and a little aromatic. One to serve with coffee.
Servings 30 biscuits
- 120 ml olive oil
- 120 g sugar caster (superfine)
- 2 eggs
- 80 ml Ouzo
- 1 tsp aniseed ground
- 1 tsp vanilla extract
- 1 lemon zested
- 380 g flour plain (all-purpose)
- 1 tsp baking powder
- ⅓ cup almonds flaked (or sesame seeds)
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Combine the olive oil, sugar and eggs in a bowl of a stand mixer and beat until light and fluffy (approx. 2 mins)
Add the ouzo, aniseed, vanilla and lemon zest and stir to combine again. Add the flour and baking powder gradually until a smooth dough forms.
Roll the dough out between two sheets of baking paper measuring approx. 1cm thick. Using a 5.5cm cookie cutter, cut out little rounds and place on a lined baking tray. Repeat this process until you end up with 30 biscuits.
Brush a little beaten egg on top of each biscuit, top with flaked almonds and bake for 15 mins. until golden. Allow to cool before serving up with ouzo and Greek coffee.
Serving: 1biscuit | Calories: 118kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g