Start by placing the softened butter and sugar in a large mixing bowl. Use a wooden spoon or hand mixer to beat until it’s pale, fluffy, and smooth. It takes about 2–3 minutes.

Grate the lemon zest directly into the bowl and mix it in well. This gives a lovely citrus lift without overpowering the biscuit.

In another bowl, whisk together the flour, baking powder, and salt. Slowly add this mixture into the butter and sugar blend. Stir gently until a soft dough forms. You don’t need to knead it—just bring it together.

Roll the dough into small balls, roughly the size of a walnut. Place them on a lined baking tray, leaving a little space between each one.

Dip a fork in a bit of cold water (this helps stop sticking) and press it gently onto each ball to flatten them slightly and leave the classic ridged pattern.

Preheat your oven to 160°C (fan) or 180°C (regular) / 350°F. Bake the biscuits for about 15–18 minutes. They should be just turning golden around the edges.

Let the biscuits cool on the tray for a couple of minutes before transferring to a wire rack. They’re delicate when warm but firm up nicely as they cool.