Lemon And Condensed Milk Biscuits Botswana Recipe

Name: Lemon And Condensed Milk Biscuits Botswana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; Caster Sugar; 1 teaspoon baking powder; Lemon Rind; 1 (14-ounce) can sweetened condensed milk; ¼ teaspoon salt; Unsalted Butter; 2 tablespoons lemon juice; Powdered sugar, for dusting

Experience the taste of Botswana with these delightful Lemon & Condensed Milk Biscuits! This authentic recipe, adapted from "Mma Ramotswe's Cookbook," was featured on week 34 of the popular food blog, "Travel by Stove." Imagine delicate, melt-in-your-mouth biscuits with a bright lemon zest and the creamy sweetness of condensed milk. Perfect for afternoon tea or a special treat, these biscuits are surprisingly easy to make. Note: While the original recipe yields thicker biscuits, the blogger's version, pictured, used slightly less flour resulting in a cookie-like texture. You decide which you prefer!

Prep Time 20 mins

Cook Time 30 mins

Calories 171.4 kcal

Protein 4g

Rating 5.0 (1 Reviews)

Lemon And Condensed Milk Biscuits Botswana

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon And Condensed Milk Biscuits Botswana

All Purpose Flour
Caster Sugar
1 teaspoon baking powder
Lemon Rind
1 (14-ounce) can sweetened condensed milk
¼ teaspoon salt
Unsalted Butter
2 tablespoons lemon juice
Powdered sugar, for dusting

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How to Make Lemon And Condensed Milk Biscuits Botswana

Preheat your oven to 335°F (170°C).
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
Add 1 (14-ounce) can of sweetened condensed milk and beat until well combined.
Stir in 2 tablespoons lemon juice and the zest of 1 lemon.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll rounded teaspoons of dough into balls.
Place the dough balls onto a baking sheet lined with parchment paper, leaving some space between each biscuit.
Gently flatten each ball with a fork, creating a criss-cross pattern.
Bake for 12-15 minutes, or until the biscuits are lightly golden brown on the bottom.
Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust generously with powdered sugar.