Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lemon biscuits
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Ingredients
- 175g unsalted butter
- 40g softened icing sugar, sifted
- 2 lemons, zest grated
- 150g plain flour, sifted
- 40g corn flour, sifted
- 2 rounded tbsp mascarpone
- 2 rounded tsp lemon curd
Method
- STEP 1
Heat the oven to 180c/fan 160c/gas 4. Line a solid baking sheet with baking parchment.
- STEP 2
Cream the butter and icing sugar with an electric whisk until smooth and pale. Add the grated zest from 1 1/2 lemons. Add the plain flour and cornflour and mix well – the mixture will become quite soft.
- STEP 3
Divide into 24 even-sized balls and space well apart on the baking sheet. you could also pipe the mixture out for a more decorative finish, as pictured, right.
- STEP 4
Flatten each biscuit a little with your fingertips. Dip a fork into cold water and then press it gently into each biscuit. Bake for about 12–14 minutes until pale gold. cool on the baking sheet.
- STEP 5
Mix the remaining lemon zest, mascarpone and lemon curd. Sandwich the melting moments together with the lemon mascarpone. Don’t keep them for longer than a couple of hours or they’ll go soggy.
