- 100 gram plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 100 gram butter, softened
- 100 gram caster sugar
- 1 small free-range egg, lightly beaten
- 1/2 teaspoon vanilla extract
- finely grated zest of 1 lemon
- 1/2 cup valrhona chocolate dots or chopped chocolate
- 75 gram brazil nuts, roughly chopped
- 1Preheat oven to 190°C. Line 2 baking sheets with baking paper.
- 2Sift flour, a pinch of salt, baking soda and ground cinnamon together onto a piece of paper.
- 3Beat butter with an electric beater until soft and loose, then beat in caster sugar and continue beating until light and creamy. Gradually beat in egg and vanilla extract. Mix in dry ingredients, adding lemon zest, chocolate dots and chopped nuts.
- 4Roll mixture into small balls with floured hands, putting 6 to a tray. Press flat into small rounds.
- 5Place trays in oven and bake for approximately 8 minutes, or until golden.
- 6Remove from oven but leave on baking sheets for several minutes to set.
- 7Bake remaining biscuits, always starting with a cold baking sheet.
- 8Once biscuits are set, transfer to a cooling rack, cool, then store in an airtight container.
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