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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 24 |
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I found this recipe in the paper and am posting it here to try when my zucchini start popping up, and up and up and up...lol Ingredients:
250 g plain flour |
1 teaspoon baking powder |
1 pinch coarse salt |
170 g unsalted butter, at room temperature |
150 g sugar |
1 egg |
2 tablespoons fresh lemon zest |
1 cup zucchini, grated and drained |
Directions:
1. Preheat the oven to 190°C.
2. In a bowl combine the flour, baking powder and salt. Set aside.
3. Combine the butter and sugar in a mixer bowl and beat until light and fluffy.
4. Add the egg and mix until incorporated. Add the lemon zest and zucchini and mix until fully combined.
5. With the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed inches Do not overbeat.
6. Drop rounded teaspoons on to a prepared baking tray and bake for 14-16 minutes, or until the edges of the biscuits are golden.
7. Remove from the oven and let cool and immediately store in an airtight container.
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