1 1/2 tablespoons of vinegar
1/2 cup of milk
1/2 cup of butter or margarine
3/4 cup of sugar
1 egg
1 tablespoon of grated lemon zest
1 3/4 cups of all-purpose flour
1 tablespoon of active dry yeast
1/4 teaspoon of baking soda
Lemon Glaze:
3/4 cup of powdered sugar
2 tablespoons of freshly squeezed lemon juice
Optional: shredded coconut
1 1/2 tablespoons of vinegar
1/2 cup of milk
1/2 cup of butter or margarine
3/4 cup of sugar
1 egg
1 tablespoon of grated lemon zest
1 3/4 cups of all-purpose flour
1 tablespoon of active dry yeast
1/4 teaspoon of baking soda
Lemon Glaze:
3/4 cup of powdered sugar
2 tablespoons of freshly squeezed lemon juice
Optional: shredded coconut
Combine the vinegar with the milk
Beat the butter or margarine with the sugar until light and fluffy
Add the egg and grated lemon zest, beating well after each addition
Mix in the dry ingredients
Gradually add the wet mixture to the dry mixture, beating well after each addition
Add the lemon juice and mix until smooth
Shape into mounds on an ungreased baking sheet, spacing them 5 cm apart
Bake at moderate temperature (170°C) for 12-14 minutes
Remove from oven and brush with the lemon glaze made by mixing powdered sugar and freshly squeezed lemon juice
If desired, sprinkle with shredded coconut
Yield: 48 biscuits.
