No Butter Italian Lemon Biscuits


I found this recipe on the internet and I really liked the idea of replacing butter with oil. In my version, I slightly changed the amount of oil, as the original recipe stated a higher amount. In the same way, I also replaced a certain amount of flour with corn starch – this provides a specific softness to the biscuits. Don't hesitate to change the amount of ingredients a bit from time to time. You don’t have to add all the ingredients at once, do it gradually and create your own original recipes. You can do the same with the lemon juice, for example – change the intensity of the lemon flavour by adding more or less lemon juice.




190 g Flour

20 g Corn Starch

1 Packet of Baking Powder

100 g Powdered Sugar

1 Egg

25 ml Olive Oil

50 ml Sunflower Oil

Juice and Zest of one organic Lemon




Preheat the oven to 180 °C. In a bowl, beat an egg with sugar until stiff. Then add lemon juice and zest. In another bowl, mix olive oil with sunflower oil. Then combine the sugar-egg mixture with the oils. Add flour, corn starch and baking powder and mix all the ingredients thoroughly. Be careful and do not over-knead the dough.


Tip: Is the dough too sticky? Add little flour.


Shape the dough into a ball and let it rest in a cool place for at least 30 minutes. Using a rolling pin, roll out the dough and cut out the biscuits into desired shapes. I used a flower-shaped biscuit cutter. Then place the biscuits onto a baking sheet, spacing far apart (they will rise in the oven) and bake for about 12 minutes until golden brown.


Let the fresh baked lemon biscuits cool before serving.

1.06.2021 |

Back to blog