LEMON AND ORANGE BISCUITS

Rub 6oz. fresh butter into 1 ¼ lb. flour, stir in ¾ lb. castor sugar and the grated rind of one lemon. Mix well and add four well-whisked eggs and the juice of a lemon. Beat mixture one or two minutes and drop from a spoon on to a buttered oven sheet. Allow room between each spoonful as the mixture spreads. Bake in a moderate oven until pale brown, about 15 to 20 minutes. Orange biscuits can be made the same way, substituting orange for lemons, but the juice of half a lemon should be added to the orange, juice. If a stiffer biscuit is preferred put 8oz. of butter and 1 ½ lb. flour, and roll the mixture out and cut into strips.