The versatile citrus is a great source of flavour and fragrance.
200g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
110g unsalted butter
2 tbsp extra virgin olive oil
1 egg yolk
Grated zest and juice of a lemon
1/2 tsp vanilla extract
60g sugar, for rolling
Soften the butter by leaving it at room temperature for 30 minutes.
Mix together, in a bowl, the flour, semolina, baking powder, baking soda and salt, and set aside.
Cream together the butter, olive oil and 200g of sugar in an electric mixer, using the paddle attachment, until light and fluffy.
Add the egg, yolk, vanilla, lemon zest and juice until well combined (may be necessary to scrape down the sides).
On low speed add the dry ingredients set aside and mix till soft dough is formed.
Wrap the dough in some cling film, flatten into a disc and refrigerate for 90 minutes. Preheat the oven to 170C.
Put the 60g of sugar in a bowl. Using lightly floured fingers, take a small piece of dough and roll each biscuit to the size of a golf ball. Roll each ball in the sugar and place on baking sheets covered with baking paper. Each ball should be about 4cm from the other.
Bake for 20-25 minutes till lightly golden.
Cool and store in airtight containers.