Lemon Cream Biscuits
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 13 h. 2 min.
Ready in
Ingredients
for
30
- For the dough
- 1.111 cups soft butter
- ¼ cup sugar
- 2 ¼ cups all-purpose flour
- ¾ cup Corn starch
- all-purpose flour (for the work surface)
- For the lemon cream
- ½ cup soft butter
- 1 ⅕ cups powdered sugar
- 1 unwaxed lemon (zest grated)
Preparation steps
1.
Mix together the butter and the sugar until creamy. Mix together the flour and cornflour and work into the butter mixture using a whisk with dough hook attachments. Wrap the dough in clingfilm and chill in the fridge overnight.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
3.
Reknead the dough well on a floured work surface, cut in half and shape into 2 rolls approx 60 cm long. Cut into 2 cm thick slices, roll in to balls and place on the prepared baking tray. Bake in the middle of the oven for 10-12 minutes until golden. Remove from the oven and leave to cool.
4.
To make the cream, mix the butter and the icing sugar together until creamy. Stir in the lemon zest and the juice and transfer the mixture into a piping bag with a small, star-shaped nozzle (approx. 3 mm). Pipe the cream onto the underside of half the biscuits and place the remaining biscuits on top.
5.
To decorate, mix together the lemon zest and the sugar and sprinkle over the biscuits.
