Wednesday, May 01, 2013

The name of these biscuits was enough to make me want to make them and it was worth it to see my kids giggle every time they said "Bottermoppen".  Apparently it's a funny name!
If you are not yet convinced these Dutch shortbread biscuits have the most delicate lemon flavour and practically melt in your mouth.



  • 175 soft unsalted butter
  • 100g sugar
  • finely grated rind of a lemon (un-waxed)
  • 225g All purpose flour
  • 25g extra sugar for dusting


  1. Heat the oven to 325 F/160 C and grease two or three baking trays, depending on size.  The biscuits spread a little when cooked so they need a little room.
  2. Cream the butter and lemon rind in a bowl until soft, beat in the sugar until the mixture is light.
  3. Blend the flour and knead with your hands until smooth.
  4. Divide the mix into two and wrap in cling film to make a tube of dough.  Place in the fridge to harden up a little.  (At this point I put one roll in the fridge to bake today and the other in the freezer to make another day.  If you are doing this simply let it soften a little in the fridge before cutting and just bake as per instructions below)
  5. Cut each roll into 16 slices and place, well spaced on the trays.  Bake in the middle of the oven for 25 minutes or until they are a pale golden brown at the edges. 
  6. Sprinkle the hot biscuits with the extra sugar (or you can roll the uncooked dough in the sugar before you cut them as per the original recipe, but I prefer the sprinkle after cooked method)
  7. Cool on the wire rack and enjoy!

Recipe adapted from Fast Cakes by Mary Berry

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