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LEMON THINS

100g butter, softened
1/3 cup castor sugar
1 1/2 Tbsp grated lemon rind
1/4 cup lemon juice (about 1 lemon)
1 1/4 cups flour
1 tsp baking powder
good pinch salt

Cream together the butter and sugar until light and fluffy. Add
the lemon rind and juice and beat until smooth. Sift together
flour, baking powder and salt into the bowl and blend the dough
well using a knife or spatula. Knead lightly on a floured board.

On a piece of baking paper, form the dough into a log 3 cm in
diameter. Wrap in baking paper then some foil and refrigerate
several hours or until very firm. (The dough maybe frozen for up
to 2 months).

Cut the log into slices with a sharp knife and press down with a
wet fork to flatten slightly. Place the biscuits 5 cm apart on a
ungreased baking trays and bake in the middle of 180 C oven for 8
- 10 minutes or until crisp and golden. Using a spatula, transfer
the biscuits immediately to wire racks and allow to cool.

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