Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper.
To make the biscuit dough
measure the butter
sugar
flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed
taking care not to over-beat. Alternatively
add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy
then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch.
For the chocolate chip biscuits
knead the chocolate chips into one portion of dough
shape into 20 balls and arrange
spaced well apart
on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes
or until golden-brown.
For the lemon biscuits
knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes
or until firm and nearly frozen. Slice into 20 even rounds
each about 1cm/½in thick. Arrange on a baking tray
spaced well apart
and bake for about 10 minutes
or until pale golden-brown.
For the almond biscuits
knead the almond extract into the remaining portion of dough
along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray
spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes
