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Lemon sandwich cookies
(0 votes)
Difficulty:
moderate
Preparation:
1 hr
Preparation
ready in 1 hr 15 mins
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Ingredients
for
12
- For the biscuits
- ½ cup softened butter
- ⅔ cup Maple syrup
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 Tbsp Corn starch
- ½ cup Almond flour
- ½ tsp Baking powder
- ⅔ cup Buttermilk
- For the filling
- 2 unwaxed lemons (zest and juice)
- ⅛ cup butter
- ¼ cup sugar
- 1 egg
- ½ cup cream cheese
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.
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