Crisp Lemon Biscuits

An super easy to follow desert recipe with a tingling lemon twist. Make 16 Lemon Biscuits in just under 30 minutes. Enjoy.
  • Cooking time15 minutes
  • Prep time15 minutes
  • 16 portions
recipe image Crisp Lemon Biscuits


  • 85 grams Flora ProActiv buttery spread
  • 1/4 cup pure icing sugar
  • 1/2 cup cornflour sifted
  • 1/2 cup self-raising flour sifted
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 cup pure icing sugar sifted
  • 3 tbsp lemon juice
  • 32 unsalted pistachios

Nutrition Facts

Energy (kcal)89 kcal
Energy (kJ)374 kJ
Protein (g)0.6 g
Carbohydrate incl. fibre (g)13.9 g
Carbohydrate excl. fibre (g)13.7 g
Sugar (g)5.9 g
Fibre (g)0.3 g
Fat (g)3.6 g
Saturated fat (g)0.7 g
Unsaturated fat (g)2.7 g
Monounsaturated fat (g)1.2 g
Polyunsaturated fat (g)1.5 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)50 mg
Salt (g)0.12 g
Vitamin A (IU)194 IU
Vitamin C (mg)1.4 mg
Calcium (mg)16 mg
Iron (mg)0.25 mg
Potassium (mg)20 mg


  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Place Flora pro-activ and icing sugar in a bowl and beat with a hand held mixer until creamy. Stir in the sifted flours, lemon zest and lemon juice and mix until smooth.
  3. Using a small tsp, place mixture into the prepared baking tray. Press each biscuit down lightly with a floured fork.
  4. Bake for 10-15 minutes or until light golden. Cool for a few minutes on the tray before transferring to a wire cooling rack to cool.
  5. To make the icing, mix icing sugar and sufficient lemon juice to make a creamy thick icing.
  6. Ice the biscuits and decorate with pistachios. Allow to set before serving.
Make the biscuits even zestier by adding lemon zest to the icing.