Lemon Cream Biscuits by Meyer


Tip: Ideal for a teatime or party snack. Delicious with or without the cream filling.


Makes: 14 filled biscuits



- 1 lemon
- 100 g soft butter
- 50 g golden caster sugar
- 140 g self raising flour


For the filling:

- 50 g soft butter
- 100 g icing sugar
- 2 tsp lemon juice



1) Lightly grease 2 baking trays.


2) Finely grate the lemon for the zest and put into a bowl with the butter and sugar.


3) Beat together until pale.


4) Add the flour and mix together.


5) Mould the mixture into about 28 small balls – about the size of a small walnut


6) Put onto the baking trays and bake for 7-10 minutes at 160C/140C fan/gas 3 until light golden. Keep an eye on them as you don’t want them to go too brown. Leave to cool on the tray.


7) Make the cream for the filling – put all the ingredients into a bowl and beat with a wooden spoon or electric hand whisk until creamy


8) Spoon a little cream onto a cookie and make a sandwich with another biscuit


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£3.75 - £29.99