Recipes

Lemon Cream Biscuits

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
125 g Butter or Margarine ½ cup
80 g Icing Sugar ⅔ cup
5 g Vanilla Essence 1 tsp
160 g Laucke Wallaby Flour 1 cup
6 g Baking Powder 1¼ tsp
60 g Cornflour ½ cup
4 g Lemon Zest 2 tsp
10 g Milk 2 tsp
FILLING
60 g Cream Cheese ¼ cup
26 g Cottage Cheese 2 tbsp
24 g Sugar 5½ tsp
1 g Lemon Zest ½ tsp
18 g Currants 2 tbsp
½ each Egg yolk ½ each

Method

  1. Filling

  2. Beat cream cheese, cottage cheese, sugar and lemon zest together.

  3. Add currants and half the egg yolk, and mix well.

  4. Biscuit

  5.  Preheat oven to 190°C.

  6. Cream the butter, icing sugar and vanilla essence until light and fluffy.

  7. Add flours, baking powder and lemon zest, mix well until smooth. 

  8. Cover and refrigerate for 1 hour.

  9. Roll out to 3 mm thick and cut to desired size.

  10. Place half a teaspoonful of filling in the centre of half the biscuits. 

  11. Brush the edges of each biscuit with egg white, place the remaining biscuits on top, press edges lightly to seal. 

  12. Brush the tops of each biscuit with egg wash.

  13. Baking time 12 to 15 minutes, or until golden brown.

  14. Dust each biscuit well with icing sugar.

  • Biscuits-Cookies-Slices
  • 12 - 15 minutes
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