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Lemon Sandwich Cookies

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Lemon Sandwich Cookies
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
301
calories
Calories
0
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Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein5.19 g(5 %)
Fat16.57 g(14 %)
Carbohydrates33.9 g(23 %)
Sugar added14.95 g(60 %)
Roughage0.83 g(3 %)
Vitamin A144.33 mg(18,041 %)
Vitamin D0.51 μg(3 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.41 mg(37 %)
Niacin1.72 mg(14 %)
Vitamin B₆0.02 mg(1 %)
Folate41.93 μg(14 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.34 μg(1 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C5 mg(5 %)
Potassium91.34 mg(2 %)
Calcium73.41 mg(7 %)
Magnesium23.62 mg(8 %)
Iron1.15 mg(8 %)
Iodine10 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids8.55 g
Cholesterol65.87 mg
Author of this recipe:

Ingredients

for
12
For the biscuits
½ cup
softened butter
cup
1
1 ¾ cups
1 tablespoon
½ cup
½ teaspoon
cup
For the filling
2
unwaxed lemons (zest and juice)
cup
¼ cup
1
½ cup

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
2.
Cream the butter with the maple syrup and beat in the egg. Mix together the flour, cornflour, almonds and baking powder and add to the mixture, alternating with the buttermilk. Using a spoon, make around 24 mounds of dough on the baking tray and bake in the oven for around 15 minutes.
3.
Remove from the tray and leave to cool.
4.
For the filling, put the lemon zest and juice, butter and sugar in a bowl over hot water and stir until the butter has melted. Beat the egg, add to the mixture and keep stirring over hot water until the mixture is creamy. Strain through a fine sieve and leave to cool.
5.
Stir the cream cheese into the filling. Spread the lemon cream over the base of half of the biscuits and sandwich each one with one of the remaining biscuits.