Citrus Biscuits

Zest two lemons into a dessert bowl add 100g icing sugar

150g ground almonds/cashew/pecan nuts

100g Stork/margarine/pure

150g rice flour

50g corn flour

Tablespoon of juice from whatever fruit you zested.

Put everything into food mixer and pulse it until it forms a moist ball of dough.

You do not have a food processor? Not a problem. Now to build up those arm muscles you can beat the butter and citrus sugar together with a wooden spoon until the mixture changes colour. Alternatively, you can use an electric beater/mixer.

Add in the juice together with the flours and beat to combine either with mixer or wooden spoon until you have a moist ball of dough. If a dough ball is not forming add ½ tablespoon of juice and beat again.

Divide the dough ball into 3 and roll each piece into a sausage. Chill for 30 minutes  before using.

Cut into a scant ¼ inch thick disc. Place on a lined baking sheet and bake in oven 180C for 10 minutes then turn baking sheet and bake for a further 4 minutes .

Remove to cooling rack very gently as it may crumble slightly.

This dough freezes extremely well.  Leave your dough to thaw for 5 minutes then slice into disks and place on trays lined with parchment paper. Allow to thaw completely while the oven is heating but the thawing will probably only take 10 minutes.

For a different flavour zest a grapefruit. If you want a strong orange taste zest an orange and a satsuma. Perhaps the zing of a lime appeals to you? Whatever taste you prefer that is the citrus fruit to use.