Lemon Sherbet Biscuits | Sundaebake

Описание: Lemon Sherbet Biscuits

Recipe

For the biscuits

175g butter, cold
250g plain flour
100g icing sugar
Zest of 1 lemon
2 teaspoons of lemon juice
1 egg yolk

For the filling

75g butter
250g icing sugar
100g lemon curd, plus 50g extra
23g sherbet (I used 2 packets of wizz fizz)

1. In a food processor, whizz the flour until the mixture resembles fine breadcrumbs. Add the sugar and lemon zest and whizz again. Add the lemon juice and egg yolk and blend till dough forms into a ball. Tip the mixture onto a work surface and knead briefly to bring together into a smooth ball- don't overwork the dough. Cut the dough into 2 equal pieces and wrap in cling film and chill for at least 30 minutes. Line 2 baking sheets with baking paper.

2. Remove the dough from the fridge. Roll out one piece of dough to 1cm thick. Using a 6cm cookie cutter, cut out the biscuits and transfer to the baking tray.

3. Roll out the second piece of dough to 1cm thick cut with the 6cm cookie cutter, then cut out the centres of the biscuits with a 1cm cutter (I used the end of a piping nozzle.) Place onto the baking trays and chill for 15 minutes then bake at 160°C for 15 minutes.

4. Meanwhile, make the filling. Place the butter, sugar and lemon curd into a bowl and whisk with a hand mixer till blended and creamy. Transfer to a piping bag. Place the extra 50g of lemon curd into the second piping bag.

5. Pipe dots of the lemon icing around the flat biscuit. leaving space in the centre to be filled by the lemon curd. Place the biscuit with the hole in the centre on top to sandwich the biscuits together and pipe the lemon curd into the centre and dust with sherbet.

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