- 125g ( 4 ½ oz) Butter
- 125g ( 4 ½ oz ) caster sugar
- Finely grated zest of one small lemon
- 2 eggs, beaten
- 150g ( 5oz) Plain Flour
- ¼ tsp Baking Powder
Preheat the oven to 180 C ( 350 F)
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and grated lemon zest until the mixture is light and fluffy. Add the eggs and then sift in the flour and baking powder.
Divide between 12 paper cases in a fairy cake tin. Cook for 10 minutes until they are rise and are golden – they should be springy to the touch. Remove from the tin and cool on a wire rack. Delicious !
I sometimes vary this mixture by adding a teaspoon or two of poppy seeds which give them an added dimension.