Lemon Creams

Lemon Creamstick-150x150[1]   Makes about 16

  • 250g butter, softened
  • 120g icing sugar
  • 1 tsp vanilla extract
  • 300g plain flour
  • 50g custard powder
  • ————————-
  • 60g butter, softened
  • 180g icing sugar
  • 1 tbsp finely grated lemon rind
  • 1 tbsp lemon juice
  1. Preheat the oven to 160C. Line two baking trays with grease proof paper. (No need to if you use stoneware)
  2. Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy.
  3. Sift flour and custard powder over the butter mixture and stir until soft dough forms.
  4. Roll level tablespoons of dough into about 32 balls and place on the trays, leaving room for a little spreading. (I fitted 8 at a time) Using a fork, dipped in flour, flatten them down to about a cm thick.
  5. Bake in the oven for 20 mins until light golden.
  6. Let cool on the tray for about 10 mins and transfer to a wire tray to cool completely.
  7. To make the cream filling, beat together the butter, icing sugar and lemon rind and juice until really smooth and creamy.
  8. Spread the filling over the flat side of a biscuit and sandwich together with another. Repeat until all filled.

These make a really light biscuit that is like those that have just started to go slightly soft.  I love that about biscuits.

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