Moroccan lemon biscuits, known for their light and airy texture, are the perfect treat for any lemon lover. These melt-in-your-mouth cookies are delicately flavored with fresh lemon juice and zest, giving them a bright, citrusy taste that’s simply irresistible. With a soft and slightly crumbly texture, they’re perfect for enjoying with a cup of tea or as a light dessert. What makes this recipe even better is its simplicity—it requires just one egg and a few basic ingredients. Let’s explore how to make these delightful Moroccan lemon biscuits from scratch!
Ingredients
For the Dough:
- 1 large egg
- 3 1/2 tablespoons (50 ml) oil (vegetable or sunflower oil works best)
- 3 tablespoons (24 g) powdered sugar
- 1 pinch of salt
- 1 2/3 cups (210 g) flour
- 2 teaspoons baking powder
- Zest of 1 lemon
- Juice of 1 lemon
- Additional powdered sugar, for coating
Servings: 20 biscuits
Total Time: 40 minutes
Step-by-Step Instructions
1. Prepare the Dough
- Mix Wet Ingredients: In a medium bowl, crack the egg and add the powdered sugar. Beat the mixture with a whisk or electric mixer until it’s well combined and slightly frothy. This step ensures that the sugar is fully dissolved, which helps create a smooth dough.
- Add Oil and Lemon: Pour in the oil, followed by the fresh lemon juice and grated lemon zest. Mix well until all the ingredients are fully incorporated. The lemon zest adds a burst of citrus flavor, while the juice keeps the dough moist and fragrant.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps to evenly distribute the baking powder and prevents lumps in the dough.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently after each addition. Continue mixing until you have a soft, slightly sticky dough. If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
- Rest the Dough: Cover the bowl with cling film and let the dough rest at room temperature for about 10 minutes. This resting period allows the dough to firm up slightly, making it easier to shape.
2. Form the Biscuits
- Shape into Balls: After resting, take small portions of the dough (about the size of a walnut) and roll them into balls with your hands. The dough should be soft but easy to handle.
- Coat with Sugar: Place the additional powdered sugar in a shallow dish. Roll each dough ball in the powdered sugar, ensuring that each ball is fully coated. This coating not only adds sweetness but also helps to create a delicate, crackly texture on the surface of the biscuits when baked.
3. Prepare for Baking
- Line the Baking Dish: Line a baking sheet with parchment paper and lightly brush it with oil. This prevents the biscuits from sticking and ensures an even bake.
- Arrange the Biscuits: Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 fingers’ distance (roughly 1 inch or 2.5 cm) between each ball. This spacing allows the biscuits to expand without touching each other.
4. Bake the Biscuits
- Preheat the Oven: Preheat your oven to 180°C (350°F) while you finish arranging the biscuits on the baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake the biscuits for about 20 minutes, or until they are lightly golden on the edges. Avoid overbaking; the biscuits should remain soft and tender inside.
- Cool: Once baked, remove the biscuits from the oven and let them cool completely on a wire rack. Cooling helps them set and develop their final melt-in-your-mouth texture.
5. Serve
- Final Touch: For an extra touch of sweetness, you can dust the cooled biscuits with a little more powdered sugar before serving.
- Enjoy: Serve the biscuits fresh, ideally on the same day, to enjoy their soft and delicate texture. They pair wonderfully with a hot cup of mint tea or coffee.
Nutrition Information (Per Biscuit, Based on 20 Biscuits)
- Calories: 75 kcal
- Protein: 1 g
- Carbohydrates: 10 g
- Dietary Fiber: 0.3 g
- Sugars: 4 g
- Total Fat: 3 g
- Saturated Fat: 0.4 g
- Cholesterol: 9 mg
- Sodium: 50 mg
Tips for Perfect Moroccan Lemon Biscuits
- Adjust Flour as Needed: The dough should be soft but manageable. If it’s too sticky, add a bit more flour, but avoid adding too much to keep the biscuits light.
- Zest Carefully: Only zest the yellow part of the lemon skin, as the white pith underneath can be bitter.
- Storage: Store the cooled biscuits in an airtight container at room temperature for up to 3 days. They may soften slightly but will still be delicious.
These Moroccan lemon biscuits are a delightful treat that combines simplicity with rich, citrusy flavors. With their tender texture and bright lemon taste, these biscuits are sure to bring a touch of sunshine to your day! Enjoy baking and sharing these delicious treats with your loved ones.
