Friday 29 May 2020

Lemon Sandwich Biscuits

Easy shortbread biscuits sandwiched together with zesty lemon curd and buttercream!

Biscuits are one of my favourite things to eat, not that I eat them a lot now as I'm too busy making other cool desserts. So why it has taken me so long to make biscuits I have no idea - now I'm on a mission to make lots of biscuits! These sweet little lemon biscuits are so melt-in-your-mouth delicious, the lemon curd and buttercream works so well and they are so perfect with a cup of tea. Make these for your family and friends and share the recipe so everyone can enjoy how yummy they are :)

Check out my other lemon recipes for more inspiration

Lemon Meringue Pie
Lemon and Raspberry Layer Cake
Lemon and Poppy Seed Loaf Cake


Prep: 10 minutes + 45 minutes chilling time
Cook: 12 minutes
Serves: About 14 biscuits


190g Vegan butter
90g Caster sugar
270g Plain flour
1tsp Vanilla extract
50g Lemon curd
50-100g Lemon Buttercream


✿Using an electric mixer beat together the butter and sugar until smooth and creamy then mix in then vanilla.
✿Fold in the flour gradually and the mixture will start to resemble bread crumbs. Using your hands gently knead the dough together to form a dough and then mould into a ball and place in a tupperware in the fridge for 45 minutes to chill.
✿Line a couple of baking trays with baking paper then remove the dough and flour a surface and rolling pin. Preheat the oven to 180℃ after about 5 minutes.
✿Roll the dough out to about ½ cm thick. Using a cookie cutter that is about 4cm wide, cut circles out of the dough and for half of the circles cut out smaller holes in the middle - I used a flower shaped cutter but any shape would work! You can save some of the small flowers and bake those too like I did. 
✿Place the circles onto the prepared baking trays and bake in the oven for 12 minutes rotating half way to ensure an even bake. They will be slightly golden on the surface. 
✿Leave to cool on a baking tray whilst your prepare the filling.
✿Use my lemon buttercream recipe here. Place the buttercream into a small piping bag fitted with a number 12 piping tip or cut a small hole. 
✿Turn the biscuits without the holes upside down and add ½ a tsp of lemon curd in the centre then pipe about 5-6 blobs of buttercream around the curd. Place a a flower biscuit on top and repeat for the rest of the biscuits. 
✿Store in an airtight container at room temperature. I like min with a cup of tea. Enjoy!



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