Award Winning Lemon Crinkle Biscuits

They say when you start talking about the weather, you have nothing to say.  In some cultures, when they have nothing to say to one another, they talk food instead of weather. I know I'm always talking about the weather on here, but it's because to me, without a question, food and weather go hand in hand. Casseroles and cold winter nights, lemon and summertime, rainy days and comfort food. Call me boring, but weather sways my every move in the kitchen. So here I go again--Today was particularly warm for a winter's day--25C, and it made me rip off my cardigan and get baking in the kitchen with the kids, doors and windows flung open. We whipped up these amazing lemon crinkle biscuits, and the house was infused with citrus scents for the duration of the cooking. I've never tasted anything quite like them.  

They're sweet and crisp on the outside, soft and fudgy on the inside and taste just like summer feels to me--warm and golden, zesty and fresh. 

You absolutely will not be able to stop at one--so make a double batch, I guarantee you won't regret it. And a little note--do use fresh lemon juice and zest! It really makes all the difference and packs a punch. Now I want a lemon tree. Oh for a lemon tree. Lemon really is a perk-me-up.

LEMON CRINKLE BISCUITS (Adapted from LDS Living)

1/2 cup butter, softened
1 cup sugar
1/2 tsp vanilla essence
1 egg
1 tsp lemon zest, finely grated
1 tbsp lemon juice, freshly squeezed
pinch salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup plain flour
1/2 cup icing sugar

Preheat the oven to 180C. Grease and line baking trays with non stick baking paper and set aside.
In a medium bowl, beat the butter and sugar together until creamy and light. Add the vanilla, egg, zest and lemon juice. Beat until combined. Stir in the salt, baking powder, baking soda and flour until just combined. In a small bowl or plate, place the icing sugar. Take walnut sized balls of dough and roll them in the icing sugar until well covered. Place on the baking sheets and cook for 9-11 minutes, until the surfaces are matte and the bottoms are just beginning to brown ever so slightly. Remove from the oven and let sit on the baking trays for 3 minutes before removing and placing on a cooling rack.

Makes approximately 25-30
Tastes most awesome when still slightly warm from the oven.