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Cumin and lemon biscuits

Recipe from: june 2012

Ingredients 9
Servings 40
Time 00:45


  • 190
    (150g) sugar
  • 70
  • 1
    egg yolk
  • Finely grated zest of 1 lemon
  • 2
    freshly squeezed lemon juice
  • 5
    ground cumin
  • 300
    (150g) cake flour
  • 5
    bicarbonate of soda
  • 2.5
    (1/2) tsp whole cumin seeds


Cream the butter & sugar together until light and creamy.

Add the egg yolk, lemon zest, juice and cumin and mix well. Set aside.

Sift together the flour and bicarbonate of soda, fold intot he butter mixture.

Softly bring together with your hands to form a soft dough.

Place the dough on a large rectangle of baking paper, and shape into a long roll. (About 20cm long) Roll up lengthways with the baking paper, and secure the ends by twisting them.  Place this roll in the fridge for about 30-45 minutes, until firm.

Preheat the oven to 180C.  Line a baking sheet with a piece of baking paper.

Remove the log shaped roll from the fridge and peel away the paper, then cut into 5mm slices and place these on the lined baking sheet.  Press one or two cumin seeds onto each biscuit.

Place in the oven and cook for 7-8 minutes until slightly pale golden.

Remove from the oven and allow to cool on a wire rack before serving.

Chef's tip:
Replace the lemon with orange for a different flavour.  These rolled up in greaseproof paper keep for months in the freezer.  Just pull out and cut the frozen roll into discs and cook as above.

Reprinted with permission of Sasko.


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