These biscuits are the cutest little things.

And they’re the easiest biscuits to make. That’s probably why they were a recurring recipe we made as children. We have zero clue where this recipe came from, as the only note we have of it is a handwritten one on a scrap of paper.

However, I aways love making recipes that remind me of my childhood, there’s something cosy about it, but I do sometimes like to change them up a bit.

As these biscuits are super simple – there are only 3 main ingredients – I thought I would add a little flavour to half the dough. I decided on something citrusy and although I first thought about doing orange, I actually got cravings for lemon drizzle cake so I plumped for limón (a very small, strong lime style citrus)  instead. Lemon isn’t as available and is more expensive than local limón so it seemed like a good alternative. Obviously you could do any flavour combination you fancy, but I love citrus shortbread so this was the one for me.

The only problem with these biscuits are how moreish they are. They literally melt in the mouth so you could easily eat ten before you realised…. oops!

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INGREDIENTS

– 175g self-raising flour (Peru: harina preparada)

– 110g soft unsalted butter  (Peru: mantequilla sin sal)

– 50g caster sugar (Peru: azucar blanca)

Optional: limón (lemon or lime) zest to taste (you’ll need more than you think!)

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METHOD

1. Preheat oven to 180C/350F/Gas 4 (not fan).

2. Mix all the ingredients together in a bowl with your fingers until it becomes a ball of dough (I used the rubbing in method to start, as if I was making pastry, to make sure the butter was completely incorporated and then began to bring all the mixture together into a ball).

3. Roll mixture into walnut size balls and put on 1-2 greased/lined trays and press each each ball down gently with the prongs of a fork. There should be between 20 and 25 depending on the size you rolled them.

4. Bake for 15-20 minutes or until pale golden. Leave to cool and then eat!

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