Lemon Drop Biscuits



  •  250g (9 oz) plain flour
  • 100g (4 oz) sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1 tablespoon Roots & Wings Organic Lemon Curd
  • 2 large eggs
  • 100g (4 oz) butter
  • 25g (1 oz) shredded or flaked unsweetened (desiccated) coconut


Pre-heat oven to 180C/356F/Gas 4.
Line two cookie sheets with parchment paper.
Mix together the flour, sugar, baking powder, baking soda, salt and zest.
Add the eggs, butter, lemon juice and Lemon Curd and mix well but do not overbeat.
Fold in the shredded coconut.
Put a spoonful onto the parchment paper and then repeat leaving space between them as they will spread during cooking.
Bake for approximately 15-18 minutes or until golden.
Let the biscuits cool slightly on the baking sheet before moving to a wire rack.