Lemon Clouds

Clare Chambers

By
@CerebralChasm

These biscuits are incredibly delicate and melt in the mouth. The Lemon icing gives them a bit of a kick.


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Rating:

Comments:

Serves:

33 filled biscuits

Prep:

30 Min

Cook:

10 Min

Method:

Bake

Ingredients

8 oz
buter - softened
2 1/4 oz
icing sugar (confectioner's)
1 tsp
lemon juice
zest of one lemon
7 oz
plain flour (all purpose)
2 1/4 oz
cornflour (corn starch)

ICING (FROSTING)

3 oz
butter - very soft
8 oz
icing sugar (confectioner's)
2 Tbsp
Lemon Curd
1 Tbsp
warm milk

Directions Step-By-Step

1
Tips: Put baking tray in fridge to cool before mix dough Between batches wash and dry baking tray and place in freezer for about 5 minutes.

Any biscuits that do not press correctly pick up the dough and add back into spare dough. After each loading of the press do a couple of practice presses straight into bowl with dough in and then scrap excess dough from bottom of press with spatula.

If you do not have a cookie press use a piping bag / tube and rosette nozzle.
2
Pre-heat oven to 175C. Using electric hand held mixer cream butter until smooth and paler in colour. Add sugar, lemon juice and zest and mix until smooth.
3
Sift together flour and cornflour, add to butter and combine well until it forms a very soft dough.
4
Put some dough in cookie press or piping tube. Press cookies directly onto cooled baking tray.
5
Bake for 8 minutes. Cool fully on cooling rack before putting the biscuits together.
6
To make the icing (frosting): Using electric hand held mixer cream butter until smooth and paler in colour. Add lemon curd and milk, mix until smooth. Add icing sugar a little at a time and mix well.
7
Sandwich the biscuits together and enjoy.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: English
Hashtags: #lemon, #cookie