Great British Bake Off runner up, Kimberley Wilson, has kindly donated this delicious biscuit recipe

Lemon and rosemary butter biscuits

This lemony twist on the classic biscuit is destined to be a real crowd pleaser.


For the biscuits:

  • 225g plain flour
  • 150g unsalted butter, cubed
  • 100g caster sugar (vanilla sugar if you have it)
  • Zest of 1 lemon
  • 1 free-range egg yolk
  • 1tbsp lemon juice
  • 2tbsp rosemary leaves, finely chopped

For the glaze:

  • 125g icing sugar, sifted
  • 2tbsp lemon juice


1. In a large mixing bowl rub the butter into the flour until the mixture resembles breadcrumbs. You can, of course, do this my pulsing in a food processor. Stir in the sugar, lemon zest and rosemary.

2. Whisk together the egg yolk and lemon juice and tip in to the flour mixture. Using your fingers bring together to form what will be a very soft dough. Give it a quick knead on a very lightly floured surface just to bring it together to a uniform colour.

3. Shape into a ball, flatten with your hands to about an inch thick, wrap in cling film and leave in the fridge to chill and firm up, about 20 minutes.

4. Meanwhile, heat your oven to 180C/160fan/Gas 4 and line two baking trays with greaseproof paper.

5. On a lightly floured surface roll out the dough to 5mm thickness. Cut your biscuits and very gently (as the butter will have started to warm up and soften), place on the baking sheets and bake for 12-15 minutes until just golden on the edges. Leave to cool on the trays for 10 minutes then transfer to a wire cooling rack.

6. When completely cold they are ready to ice. Mix together the icing sugar and lemon juice in a small bowl. Dip the tops of the biscuits into the glaze and return to the cooling rack until the icing sets. Done! Super great.

Kimberley Wilson at The Young Carers Festival

Kimberley Wilson supporting The Children’s Society at the Young Carers Festival