I love old fashioned kitchen utensils.  We recently had to clear our my husband’s Nanna’s house.  As we cleared out the pantry we found her old rolling pin.  Her family think it was a wedding gift so it’s at least 65 years old.  It’s beautiful; it’s solid and a lovely size to hold.

I’ve wanted to find something to cook that needed the use of a rolling pin. I also had some egg yolks to use up from my Chocolate Fudge Meringue Cookies.

You will need:

325g plain flour, 200g butter, 125g caster sugar, grated rind and juice of one lemon, 3 egg yolks.

Preheat the oven to 170°C and grease and line three baking trays.  Cream together the butter and sugar. Add the lemon rind, juice and the egg yolks, mix well.  Add the flour and mix using your hand to form a smooth dough.  I say hand because I’ve learnt my lesson that if you use two hands to mix a dough you can guarantee that the doorbell or the phone will ring and you won’t be able to answer it!   Roll the dough to a 5mm thickness and cut out your biscuits.  Put on the lined baking trays -you can put them close together as they don’t tend to spread.  Cook for 20 minutes you till the edges have started to brown.  Cool on a wire rack and store in an airtight tin.  Makes about 40 biscuits.