Lemon Biscuits
Lemon Biscuits
Ingredients
- 250g flour
- 200g diced cold butter
- 100g icing sugar
- 2 egg yolks
- Zest of 2 lemons
Method
Rub the flour and butter together until the mixture resembles fine crumbs (you could do this in a food processor)
Fold in the icing sugar and lemon zest.
Mix in the egg yolks to a dough.
Roll to ½ cm thick and place on baking trays lined with parchment paper.
Bake in a 170oc preheated oven for about 12 minutes or until golden on top.
Cool on a wire rack.
Lemon White Chocolate Cream
Ingredients
- Juice from 2 lemons
- 50g castor sugar
- 250g mascarpone
- 100ml double cream
- 100g chopped white chocolate
Method
Boil the sugar and lemon juice until the mixture is thick and syrupy.
Add the cream and bring to the boil.
Remove from heat and add the chocolate.
Stir until melted and cool.
Whisk into the mascarpone.
Sandwich the biscuits with some of the cream.
Blueberry and Lemon Crumble Scones
Ingredients
- 300g soda bread flour
- 50g soft butter
- 25g castor sugar
- 50g dried blueberries
- 200ml buttermilk
- 1 egg
- 1 egg yolk
Method
Rub the butter into the flour until fully incorporated.
Add the sugar and blueberries.
Whisk the buttermilk and egg together and mix into the dry mixture to a soft dough.
Turn onto a floured surface and roll to 2cm thick.
Cut into desired shapes and place on a lightly buttered baking tray – allow a little space between each. Brush with egg yolk.
Set oven to 200oc.
Lemon Crumble Topping
Ingredients
- 25g plain flour
- 15g soft butter
- 20g castor sugar
- Zest 1 lemon
Method
Rub together to coarse crumb consistency.
Press onto scones and bake for 15 minutes or until firm and golden on top.
