Ricotta Lemon Biscuits
Ricotta Lemon Biscuits
500g ricotta cheese
2 1/2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 1/2 cups caster sugar
250g softened butter
1 tsp vanilla extract
2 eggs
Zest of 1 lemon
Juice of 1 lemon
Lemon icing
2 cups icing sugar
Juice of 1 1/2 lemons
Nuts & Bolts
1. Preheat oven to 180c
2. In a medium bowl using a electric mixer add butter and sugar and mix until fluffy in texture. Add eggs one at a time. Mix until all incorporated. Add ricotta, lemon zest and juice and vanilla. Mix until all combined.
3. Add flour, salt and baking powder, mix well.
4. Line baking tray with paper, place 1 tbs size balls on tray leaving room for biscuits to spread.
5. Bake for 15 minutes, or until golden on the edges. Remove from oven and cool for 8-10 minutes.
6. Lemon icing: combined icing sugar and lemon juice stir until smooth. If a little runny just add more icing sugar to thicken.
7. Spoon 1 tsp or less of lemon Icing mixture on top of each biscuit. Allow icing to set before serving.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.