Mix together 75g caster sugar with 2 egg yolks.
Mix in 90g soft salted butter and a little grated lemon zest.
Combine with 125g plain flour mixed with a pinch of salt and about ⅔ tsp baking powder.
Shape to a sausage about 4cm in diameter.
Refrigerate for at least 1 hour.
Cut biscuits into 1cm thickness.
Place on a baking tray or small muffin tin.
Bake at 170C for about 15 to 20 mins until golden.
