These biscuits make great use of leftover lemon curd (see how to make lemon curd here) and they simply crumble and melt in the mouth.
Makes 20
Prep Time: 10 mins + 5 mins for assembly
Cook Time: 15 mins
Ingredients
For the biscuits: 40g golden caster sugar
80g butter, softened
100g self raising flour
zest of half a lemon
pinch of salt
For the filling: 1 tbsp cream cheese (reduced fat is fine)
1 tbsp lemon curd
1 tbsp icing sugar
Method
Preheat the oven to 180°C. Cream the sugar and butter together with a handheld or stand mixer until pale and fluffy.
Sift the flour in and add the lemon zest and salt. Mix together well to form a stiff dough.
Roll into balls of about 2.5cms and space out on a baking tray lined with baking paper. Press gently on each doughball with a fork to flatten slightly.
Bake for about 12 minutes, until golden. Allow to cool on the tray for a few minutes before transferring to a cooling rack.
While the biscuits cool, gently mix the filling ingredients together. Leave in the fridge for 10 minutes or so to stiffen a little.
Once the biscuits are cool, sandwich pairs together with a teaspoon of filling.
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