Iced Lemon Biscuits
I have recently received some cookie cutters so I thought it was about time that I used them. These biscuits are really nice with the majority of the lemon flavour coming from the icing so they are far from over-powering. I managed to only eat two of them before photographing them so my will-power is clearly increasing as this blog progresses…
This recipe makes 21 medium sized biscuits.
Ingredients: (Ounce to Gram Conversion Chart)
8oz Plain Flour
3oz Golden Caster Sugar
2 Lemons (keep the zest and juice separate)
4oz Butter (soften in a microwave, full-power for 10-15 seconds)
2 Egg Yolks
7oz Icing Sugar
Sieve the flour into a large mixing bowl and add the caster sugar and lemon zest. Whisk the ingredients together with a hand whisk to evenly distribute them. Cut the butter into cubes and add to the mixture. Rub the mixture between your fingers to produce fine “breadcrumbs” like you would for pastry (see Almond Tart).
Add the egg yolks to the “breadcrumbs” and bring together into a dough. You’ll probably need to add some chilled water as well to fully bind the dough. Chill the dough in the fridge for 30mins.
Cover two baking sheets with grease-proof paper, using butter to stick the paper down.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Take the dough out of the fridge and roll out on a lightly floured work-surface with a rolling pin. Get the dough about 3-4mm thick and then cut out your biscuits. Place the biscuits on the prepared baking sheets and bake in the oven for 12mins. Take the biscuits out and transfer to a wire-cooling rack to let them cool completely.
In a bowl, mix the icing sugar and enough of the lemon juice to make a smooth paste that can be piped. Once the biscuits are cool, pipe lines of the icing across the biscuits using a piping bag and then allow to set.
You can make the biscuits whatever shape you want and decorate them however you like. One option is to pipe a line of icing around the edge of the biscuit and then fill the middle with some warmed lemon curd.