Who may resist a zesty deal with? These dainty melt-in-the-mouth lemon biscuits make a delicious addition to a day tea unfold

• Preparation and cooking time
  • Prep:30 minutes
  • Cook dinner:8 minutes – 12 minutes
• Straightforward
• Makes 20

• Freezable (Biscuits might be frozen unfilled and un-iced)

Commercial(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));AlternativesComplete the dish

Substances

• 200g mushy butter
• 140g caster sugar
• 1 egg yolk
• 1 tsp vanilla extract
• zest 2 lemons, juice 1
• 280g plain flour, plus slightly additional for rolling
• ½ jar good lemon curd (we used Tiptree)
• 140g icing sugar, sifted

(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));

Methodology

• STEP 1

  Stir collectively the butter, sugar, egg yolk, vanilla and zest from 1 lemon utilizing a picket spoon. Stir within the flour – you may must get your fingers in on the finish. Tip onto a floured floor, carry collectively right into a easy dough, then roll out, half at a time, and stamp out 5-6cm rounds. Maintain re-rolling trimmings, it’s best to get about 40 biscuits. Prepare on trays lined with baking parchment, cowl with cling movie and chill for 30 minutes.

• STEP 2

  Warmth oven to 200C/180C fan/gasoline 6. Bake the biscuits for 8-12 minutes till pale golden, then cool. As soon as cool, unfold half the biscuits with slightly lemon curd and high with a second biscuit. Prepare the biscuits on wire racks over trays. Combine sufficient lemon juice into the icing sugar to provide a runny consistency, then drizzle over the biscuits. Scatter over a bit extra lemon zest and go away to set.