I found this recipe in the May edition of Country Kitchen magazine, will definitely be making them again! Very popular in this household........... they look very pretty too, with specks of green and yellow.
Mint and lemon biscuits
2tbsp chopped fresh mint
Grated rind of 1 lemon, plus 2 tbsp juice
8oz plain flour
2oz demerara or granulated sugar, for rolling
Cream butter and sugar, add mint, lemon rind, juice, mix well, incorporate flour, bring together with hands. Roll into two sausage shapes, rolling in the extra sugar to coat; chill in the fridge for half an hour or so. Slice into 1/4" slices, bake on a tray in a fairly fast oven until golden brown, cool on wire rack.