“Duchess For The Weekend” has been out in the world for a little while now, and I promise I shan’t keep you long, I merely wish to make your reading a touch sweeter.
Now then…
I have no idea how far you’ve got in the story, so I shall tread carefully to avoid spoilers.
You’ll remember Effie’s cousin, Lady Maribel (yes, the beautiful one Effie is meant to be introducing to the Duke… grumble), who is off in Italy as the story opens.
She does return before the end, though. And when she visits Effie, she brings a tin of lemon biscuits with her. So, should you fancy the book and the biscuits together, I thought I’d share the recipe.
You’ll find both a traditional version and a vegan one below.

Lady Maribel’s Lemon Biscuits
Ingredients
- 300 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120 g unsalted butter, softened
- 170 g caster sugar
- 2 large eggs
- Finely grated zest of 2 unwaxed lemons
- 60 ml freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the icing
- 125 g icing sugar
- 2 tablespoons freshly squeezed lemon juice
Method
- Preheat the oven to 175°C fan. Line two baking trays with baking parchment.
- Whisk together the flour, baking powder and salt in a medium bowl.
- In a large bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
- Stir in the lemon zest, lemon juice and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined.
- Place tablespoon-sized balls of dough onto the prepared baking trays, leaving about 5 cm between each biscuit.
- Bake for 10 to 12 minutes, until the edges are lightly golden. Leave to cool on the trays for 5 minutes before transferring to a wire rack.
- Mix the icing sugar and lemon juice until smooth, then drizzle over the cooled biscuits.
Vegan Lady Maribel’s Lemon Biscuits
Ingredients
- 320 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 115 g vegan butter, softened
- 200 g caster sugar
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- Finely grated zest of 2 unwaxed lemons
- 60 ml freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the icing
- 125 g icing sugar
- 2 tablespoons freshly squeezed lemon juice
Method
- Preheat the oven to 175°C fan. Line two baking trays with baking parchment.
- Mix the ground flaxseed with the water and leave to stand for about 5 minutes until it forms a gel.
- Whisk together the flour, baking powder and salt.
- Beat the vegan butter and sugar until light and fluffy. Add the flaxseed mixture and mix well.
- Stir in the lemon zest, lemon juice and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined.
- Place tablespoon-sized balls of dough onto the prepared baking trays, leaving about 5 cm between each biscuit.
- Bake for 10 to 12 minutes, until the edges are lightly golden. Leave to cool on the trays for 5 minutes before transferring to a wire rack.
- Mix the icing sugar and lemon juice until smooth, then drizzle over the cooled biscuits.
Enjoy every crumb!
Emmi “The Cookie Monster” West















