Limony Lemony Biscuits

Remember I asked you to keep the pulp from your lemon yesterday?
Here's why:

Limony-Lemony Biscuits (these are LOVELY with Miss Beauregarde's Blueberry Lavender Jam!)

This is great for using up the pulp from one lemon, having de-rinded it and juiced it to make yesterday's recipe -

“Miss Beauregarde's Blueberry Lavender Jam”

Pulp from one lemon (juiced) Remove and pips or large bits of pith/rind

4oz self-raising flour

2oz butter or baking margarine

2 oz sugar

Mix everything together in a large bowl, with a wooden spoon.

Add a drop of milk if required to make a doughy lump.

Roll out on a well-floured board (remember to four the rolling pin as well!)

Cut into biscuit shapes – any shapes you like. Try out those cutters you never use!

Cook on 175°C for about 20 minutes until golden brown.

Try to wait until they are cool before eating. Failing that, try not to burn your mouth on them!

Serve on a large plate with a jar of Miss Beauregarde's Blueberry Lavender Jam and a nice teaspoon.

Watch them disappear.