Method:

Mix the wet ingredients: In a large bowl, beat together the butter and granulated sugar until the mixture becomes light and fluffy. Add the egg, lemon zest, and vanilla extract, continuing to mix until combined.

Add the dry ingredients: Gradually add the sifted flour and baking powder to the wet mixture, mixing until you form a dough. If the dough is too sticky, add a small amount of flour (about 1-2 tablespoons).

Chill the dough: Cover the dough with plastic wrap and place it in the fridge for about 1 hour. This step helps the biscuits keep their shape during baking.

Shape the biscuits: Preheat your oven to 350°F (175°C). After the dough has chilled, take small spoonfuls and roll them into small balls using your hands. Roll each ball in powdered sugar until fully coated.

Bake: Line a baking sheet with parchment paper and arrange the sugar-coated dough balls about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden on the edges. The signature crack on top should be visible.

Cool and serve: Allow the biscuits to cool on a wire rack for about 30 minutes. Enjoy with your favorite tea or coffee!

Variations:

Add herbs: Try adding a teaspoon of finely chopped rosemary for a twist on the classic lemon flavor.

Substitute for gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.

Dairy-free: Replace butter with a plant-based margarine.

Tips:

Chill longer: If you're in a hurry, chill for just 30 minutes, but for the best results, chilling for up to a day will help the dough set perfectly.

Roll thoroughly: Make sure the biscuits are generously coated in powdered sugar for that crisp finish and signature look.