Lemon and Walnut Biscuits

Inspired with variations by Amira:

https://www.woolworths.com.au/shop/recipes/lemon-drizzle-cookies 
https://www.woolworths.com.au/shop/recipes/inspiration/fresh-ideas-magazine#view=catalogue2&saleId=39028&page=111 

150g unsalted butter, softened 

1 cup brown sugar 

1 free range egg 

zest of 1 lemon (no juice needed) 

1 1/2 cups self-raising flour 

1 tsp bicarb-soda

1/4 cup walnuts, crushed

  

Royal Icing (for recipe see https://www.taste.com.au/recipes/royal-icing/a1523405-3d42-49f1-936d-d927812cecf5)

or

Lemon drizzle icing: 

1 cup icing sugar mixture 

2 tsp lemon juice 

1 tbs Woolworths milk 

1 small lemon, zested 

Method 

Step 1 of 4 

Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper. Using an electric mixer, beat butter and sugar until pale and creamy. Add egg. Beat to combine. Fold through lemon zest.

Step 2 of 4 

Sift flour and bicarb soda over butter mixture. Stir to combine. Add crushed walnuts, mix through to combine completely. Roll heaped 20g of mixture into balls. Place balls, 5cm apart, on trays. Using the top tips of your fingers, flatten slightly. 

Step 3 of 4 

Bake for 12-15 minutes or until light golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely. 

Step 4 of 4 

Make Royal Icing according to website shown above or the lemon drizzle icing: sift icing sugar into a bowl. Add lemon juice and milk. Stir until smooth. Drizzle icing over cookies. Sprinkle with combination of sugar, cinnamon and crushed walnuts while icing is still wet. Stand for 30 minutes or until set. Serve.