Mamma Rosa’s Lemon Biscuits

When I read the recipes my mother wrote out for me in a little book, they often make me laugh. Her recipes for biscuits, dough, and bread, contain phrases that translate to “add how much flour the mixture will hold” or “add however much flour it needs” and (a favourite), “cook until ready”. But that’s because she’s never really cooked from a recipe – its always from feel, sight, and taste, so it was a really challenge for her to attempt to convert everything into quantities for me.

And I must admit if you make certain things enough it does work that way. For my morning coffee biscuits, which I make on a regular basis, I never measure the flour – I can tell if it needs more by the texture and the look of the mixture. So for this recipe, which contained two of the aforementioned phrases, the flour amount here is an approximation – add flour such that the biscuit dough will still be a little sticky, but not so sticky that you can’t work with it. I used less sugar than her originally suggested 1 1/2 cups as I didn’t want them too sweet. They are just perfect with a cup of tea. I used a tablespoon measure to measure out the dough for each biscuit, and ended up with 80 or so – Mamma Rosa doesn’t believe in small batch recipes – you need enough to hand out to your neighbours and for any visitors that come by to take home. And she proved to be right – with a few people dropping in and sending some away the first 40 were gone very quickly!

lemon biscuits (2)

Grated rind of 3 lemons
Juice of 2 lemons
5 eggs
1 cup extra virgin olive oil
1 cup caster sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
About 900g self raising flour
Icing sugar, for coating

Making them
1. Preheat the oven to 170 degrees fan forced
2. Using an electric beater, combine the eggs and caster sugar until light and fluffy
3. Add the olive oil, grated lemon, vanilla and lemon juice and beat until combined
4. Fold in the baking powder and flour until combined
5. Form the dough into little balls, sprinkle with icing sugar, and place on trays with baking paper leaving 3cm or so between each biscuit
6. Cook until ready (mum’s words) – mine were done in 15 minutes or so. They go from white to brown very quickly so don’t stray too far from the oven!
7. Put on a wire rack to cool and then sit down and enjoy one or two with a cup of tea

ricetta limone

5 thoughts on “Mamma Rosa’s Lemon Biscuits

  1. Maria

    Thank you for these lovely recipes. My mum would record her recipes in the same way, same phrases and even the writing style looks the same. They sure are to treasure .


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