Orange & Lemon Curd Biscuits
Servings: 30 sandwich 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!
INGREDIENTS LIST
- 100 g butter (at room temperature)
- 180 g caster sugar
- 1 medium egg (50g)
- 1 organic orange zested and juiced (50ml juice)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 200 g plain flour (all-purpose)
- 1/2 tsp baking powder
- a pinch fine sea salt
Other
- 150 g
lemon curd (with added cornstarch) - 30 g icing sugar (US powdered sugar)
Preparation
- I love making my homemade lemon curd for this recipe ensuring to add the cornflour as explained in step one of the recipe. If you want to use shop bought lemon curd, you may find that it is a little runny. To fix this you can mix 1 teaspoon of cornflour with a little cold water and add it to a small saucepan with 300ml lemon curd. Bring the mixture to a slow boil, whisking continuously and then remove from the heat and allow to cool.
- Biscuits: Preheat the oven to 170°C fan / 375°F / Gas 5.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and mix until well combined.
- Add the zest of an orange and 50ml (1/4 cup) of juice. Mix well.
- Add the vanilla, flour, salt and baking powder into the bowl and mix together to create a wet creamy dough.
- I like to make small 2cm round biscuits, but you can also make larger versions and there are a couple of ways to portion the individual biscuits. I like to place the mixture into a piping bag fitted with a plain nozzle and pipe out small mounds onto a parchment or silicone-lined baking tray. Alternatively, you can use two teaspoons to drop a small amount of mixture onto the tray. Make sure to leave 2cm between each biscuit to allow for expansion during baking. The mixture will happily flatten out during baking to create a nice round disk.
- Baking: Bake for 6-8 minutes, until slightly browned around the edges.
- Remove from the oven and let rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
- Assembly: Once cooled, spoon or pipe small amounts of the lemon curd onto half of the biscuits. Place a second biscuit on top and place on a plate to serve.Optional: Dust with icing sugar (powdered sugar) to decorate.
