Lemon Biscuits
This delightful lemon shortbread cookie recipe is a burst of citrusy goodness in every bite. With a tender and buttery texture, these cookies are sandwiched together with tangy lemon curd and topped with a sweet lemon icing drizzle. Perfect for any occasion, these zesty treats are sure to brighten up your day!
— Constant Cookbook
Ingredients
- 325g plain flour
- 200g salted butter , chilled and chopped
- 125g golden caster sugar
- 1 lemon , zested and juiced
- 2 egg yolks
- 200g icing sugar
Instructions
- Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 30-35
Nutrition
- Calories: 202 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.14 milligram of sodium
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