Little Lemony Biscuits

It’s an awful cliche, but I really think that small deserts are more enticing. There is something really tempting about a bite sized biscuit that you can pop into your mouth with minimal effort. Again and again.

That’s why these tiny little biscuits are just right. They’re a biscuit crust filled with a tart lemon curd, kind of like a sexed up jam tart, and really easy to make to boot.

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I’ve always loved lemon curd, and have wanted to make my own but never got round to it. Now, recently, for some reason I’ve used a lot of egg whites, so have been dutifully freezing the yolks for use at a later date. I thought that the perfect way to use them up would be to jump in and make some curd.

I used Ruby from The Great British Bake off’s recipe, and really recommend checking out her top tips to avoid potential pitfalls.

Little lemony biscuit - always add cinnamon

To start with, I have to make a confession. Making this curd did not to plan. The yolks hadn’t defrosted when I added them to the Bain Marie and they went a bit strange. I had to sieve the mixture, cool it down and add another egg before reheating to get it to set and to be nice and smooth. But I got there at the end and, oh boy, it was worth it!

It turned out incredibly lemony and delicious, with a tart edge. I used a trusty recipe for the biscuit, and used the finely rolled out dough to line a mini muffin tin to make the shells. I added a little bit of ginger to the dough and on top to give them a bit of a kick.

Because these little biscuits are so small, you should have at least two in a sitting, if not more!


Little Lemony Biscuits
170g butter
100g caster sugar
1 egg, room temperature
255g plain flour
1tsp ground ginger
Homemade lemon curd (try Ruby’s recipe)

Veg oil, for greasing

1. Pre heat the oven to 180C (fan). Grease a mini muffin tin really we’ll with veg oil.
2. Cream together butter and sugar until light.
3. Beat in the egg.
4. Mix in flour and ginger until it comes together into a soft dough.
5. Wrap in cling film and pop in the fridge for about 30 mins.
6. Thinly roll out the dough, cut into circles larger than the muffin tin hole.
7. Press the circles into each hole lightly.
8. Bake for 12-15 mins until the biscuits are lightly brown around the edge.
9. Let the biscuits cool and then spoon in the lemon curd. Top with a thin slice of crystallised ginger.
10. Stuff your face!

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