Indulge in a burst of citrusy delight with our Lemon Daisy Biscuits recipe.
These delicate treats combine the zesty freshness of lemon with the comforting warmth of homemade biscuits, creating a perfect harmony of flavours that will brighten any day.
With their charming daisy-shaped design and irresistible tanginess, these biscuits are sure to become a favourite for both casual snacking and special occasions.
Ingredients
For the lemon curd
3 egg yolks, beaten
125g Siúcra Caster Sugar
Juice and zest of 2 lemons
50g butter
For the biscuits
200g butter, cut into cubes
125g Siúcra Caster Sugar
2 egg yolks
Zest of 1 lemon
325g plain flour, plus extra for dusting
100g cornflour
White chocolate buttercream
100g Siúcra icing sugar
100g unsalted butter, softened
50g white chocolate, melted
Instructions
For the lemon curd, in a saucepan over a low heat melt the butter. Add the sugar, lemon juice and zest. Stir in the beaten egg yolks.
Continue to stir over a gentle heat until mixture coats the back of a spoon.
Remove from heat and pour into a bowl. Allow the curd to cool, the mixture will thicken as it cools.
Preheat the oven to 180?C/160?C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
In a large bowl, beat together the butter and the sugar. Add the eggs and lemon zest and beat until just incorporated. Sift in the flour and cornflour and mix well. Use your hands to gather the mixture together to form a ball. Wrap the dough in cling film and refrigerate for at least 20 minutes or until firm.
Remove the chilled dough and place on a floured surface. Roll the dough to about 5mm thick. Using a flower cutter cut out the biscuits, then use a small round cutter to cut out the centres of half of the biscuits. Place the biscuits onto a lined tray, leaving space between the biscuits as they can spread slightly once baked.
Put the trays of biscuits into the fridge for at least 10-15 minutes.
Remove from the fridge and bake for 10-12 minutes or until the biscuits are a pale golden-brown colour. Remove from the oven and leave them until completely cooled.
For the white chocolate buttercream, in a bowl beat together the icing sugar and butter until smooth. Pour in the melted white chocolate and beat until well combined. Add 1-2 tsp of milk to loosen the icing to spreadable consistency if needed.
To assemble the biscuits, spread some white chocolate buttercream onto all of the biscuits without a hole. Add 1-2tsp of lemon curd on top of the buttercream and place the biscuit with the hole on top.
