“I’m bored,” I announced this morning, when Reggie woke me up with breakfast in bed, consisting of a bowl of muesli with slivers of fruit scattered ontop. Oh, I love breakfast in bed!
But I was feeling rather cranky because I hadn’t slept well; mind you, I could see that Reggie hadn’t slept too well either. These darn mosquitoes have been plaguing all of us in the household. “Bzzzzzzzz” they go into your ear, just as you’re about to drop off to sleep. Luckily, they don’t bite me, but they still buzz around incessantly, interrupting my sleep.
“Oh, Flat Kathy, I know,” she said, looking at me rather guiltily. “I’ve been neglecting your Exciting Wish List. I’m very sorry. But we’ve got some things planned for the next weekend, alright?”
“But it’s only MONDAY! Can’t we do something nice before then?”
“OK, how about we bake some biscuits today?” she suggested. “My cousin Buller has a birthday coming up on Wednesday, and I want to go visit him.”
“Can I come along?” I asked. “I’d like to meet him too.”
“Sure,” Reggie nodded.
“So are we baking my special Flat Kathy Biscuits?” I asked.
“The lemony ones?” Oooh, I do like the lemony zingy ones!
“Yes, I’m going to take a walk to the shop now, while you have breakfast, to pick up some lemons,” she promised.
So that is how we baked my special Flat Kathy Lemony Biscuits.
- 250g butter
- 500g flour
- 250g sugar (or less, if you are watching your figure)
- Grated lemon rind and juice of half lemon (or more, if you like)
- 2 eggs
- Chop 250g butter into small pieces, and place in a mixing bowl.
- Weigh 500g flour and sieve into the mixing bowl.
- Weigh 250g sugar (we only added about 150g) and add to the bowl.
- Grate the rind off a well-washed lemon, and toss into the bowl.
- Squeeze the juice out of half the lemon and add to the mix. (If you like it really lemony and zingy, then just add the juice from the whole lemon.)
- Crack in two eggs.
- Knead all the ingredients together – it is a bit messy at the beginning, but just persevere: keep kneading until you get a ball of dough. You may need to add some more flour if it is too wet.
- Wrap the dough in some waxed paper and leave in the fridge to cool for about an hour.
- Roll out the dough on a lightly floured surface, and use your favourite cookie cutters to cut out the shapes.
- Place on a baking tray (you can put on a sheet of waxed paper if you like).
- Bake in the oven until golden brown. 180 degrees for 12-15 minutes in a normal oven (heat from below first, then heat from the top), or 160 degrees for 10-12 minutes in a convection oven.
- Remove from the oven, allow to cool – or not – and nibble away to your heart’s content!