Tangy Lemon Biscuits
It’s been nearly a month since I posted on my blog. I have been busy with my accounts exams and making my cousins wedding cake. (Pics and recipe to follow soon). But for Mother’s Day I made some biscuits. My mum is very much a cake person, but she would rather have a few yummy biscuits with her afternoon tea. My brother and I walked the dogs and had a catch up after his 7 month trip working in New Zealand, and then when we came back, I made these biscuits for mum while my brother and her caught up.
Try the recipe, they’re amazing and very moorish. I used lemon curd for the twin filling, but like or orange curd could also be used. Just swap the curd and the zest and juice used in the biscuit recipe.
Ingredients;
100g caster sugar
350g flour
260g butter, softened
3 lemons, all zest, 2 juiced
1. Combine all ingredients together to form a soft dough.
2. Chill in the fridge for 45 minutes.
3. Once chilled, roll the biscuit dough out to 1.5cmthick, cutting out using 6cm round biscuit cutter.
4. Place the biscuits on greaseproofed baking trays, and bake in the oven at 180’C for 10 minutes, or until pale golden.
5. While the biscuits are cooling, make the butter cream for the filling; combine juice of remaining lemon with 260g icing sugar and 120g soft margarine, mix until smooth.
6. Once the biscuits are cool, use a teaspoon of lemon curd on one side of half of the biscuits. Then share our the buttercream icing between the other half of the biscuits. Sandwich the biscuits together so you have biscuits that go; biscuits, lemon curd, buttercream, biscuit. This should make about 18 biscuits.
7. Finally, drizzle the biscuits with 100g white chocolate. Enjoy!! 🍪🍪
Try the recipe, they’re amazing and very moorish. I used lemon curd for the twin filling, but like or orange curd could also be used. Just swap the curd and the zest and juice used in the biscuit recipe.
Ingredients;
100g caster sugar
350g flour
260g butter, softened
3 lemons, all zest, 2 juiced
1. Combine all ingredients together to form a soft dough.
2. Chill in the fridge for 45 minutes.
3. Once chilled, roll the biscuit dough out to 1.5cmthick, cutting out using 6cm round biscuit cutter.
4. Place the biscuits on greaseproofed baking trays, and bake in the oven at 180’C for 10 minutes, or until pale golden.
5. While the biscuits are cooling, make the butter cream for the filling; combine juice of remaining lemon with 260g icing sugar and 120g soft margarine, mix until smooth.
6. Once the biscuits are cool, use a teaspoon of lemon curd on one side of half of the biscuits. Then share our the buttercream icing between the other half of the biscuits. Sandwich the biscuits together so you have biscuits that go; biscuits, lemon curd, buttercream, biscuit. This should make about 18 biscuits.
7. Finally, drizzle the biscuits with 100g white chocolate. Enjoy!! 🍪🍪
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