Orange & Lemon Curd Biscuits

The perfect citrus hint in each and every bite of these orange and lemon curd biscuits will get you craving more. The perfect treat to sit down to on a Sunday afternoon or any time, really!

This recipe is a combination of a delicious soft centred biscuit and my homemade lemon curd recipe. Of course, you can always mix it up and make orange curd instead.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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RECIPE HIGHLIGHTS

• EASE: easy.
• FREE FROM: for a gluten-free and sugar-free options, please refer to my substitutions section.
• GREAT FOR: a treat and picnics.
• TASTE & TEXTURE: a delicious orange biscuit soft in the middle and crisp around the edges, filled with homemade lemon curd.
• SERVING: alongside a cup of tea for the perfect afternoon snack.
• QUANTITY: 30 small sandwich biscuits.
• TIME: 1 hour 43 minutes, includes 1 hour cooling.

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INGREDIENTS

For this recipe all you need are these ingredients:

• Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.

• Caster or granulated white sugar – adds sweetness and structure.

• Egg – builds structure and brings richness to this recipe. Make sure it is at room temperature before use.

• Orange – use organic if possible as we are using the zest as well as the juice of the orange to flavour our biscuits.

• Pure vanilla extract or paste – adds a little extra flavour to these biscuits.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• Plain or all-purpose flour – builds structure and holds all the other ingredients together.

• Baking powder – increases the volume and lightens the texture during baking.

• Lemon curd – is the perfect smooth creamy filling to sandwich between these biscuits. It adds the perfect amount of citrus kick to complement the crisp outer shell and the soft inside of the biscuits.

TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.

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SUBSTITUTIONS

While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

SUGAR-FREE AND LOW-CALORIE OPTIONS

• Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.

• Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

GLUTEN-FREE OPTION

• Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability. You can also try Doves Farm gluten free self-raising flour.

VEGAN OPTIONS

• Butter: I recommend Naturli vegan block or Flora plant-based block butter alternative.

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WHAT VARIATIONS CAN I MAKE?

• Lemon biscuits – for lemon biscuits, simply replace the orange with lemon zest and juice in the biscuit recipe.

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NUTRITION

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STORAGE

These biscuits can be kept in the fridge for 2-3 days. Because of the filling the biscuits start to go soft after this time.

Freezing: These completed biscuits can be frozen for up to a month. To defrost remove from the freezer and place in the fridge to defrost overnight.

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TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

• 3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

• Milk Saucepan, 1 Litre With Double Sided Pouring Lips

This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.

• Piping Bags for Cake Icing or Decorating, 3 Pack of Cotton Re-Usable
• Disposable Piping Bags 16″ & 12″ 200 Pieces

I use both a reusable piping bag and disposables, I think it is down to your personal preference and how much icing you are going to be doing.

• Round Piping Nozzles, 5pcs Large Round Piping Tips Set
• Piping Star / rosette nozzle 3-piece, stainless steel rust-proof
• Wilton Cupcake Piping Tip Set with Silicone Stand, 7 Pieces 

I have listed both sets of round and star nozzle sets and a mixed set. If you are starting out a mixed set is probably enough.

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TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

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RECIPE TIPS

Use room temperature – butter and eggs for best results.

Don’t overwork the dough – Once the dough has come together do not continue mixing or the biscuits will become tough.

Ensure to add the cornflour – to the lemon curd or it will be too runny for sandwiching between the biscuits.

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