Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Lemon kisses

Who could resist a kiss? These dainty melt-in-the-mouth biscuits make a scrumptious addition to an afternoon tea spread

  • Prep: 30 mins
    Cook: 12 mins
  • Makes 20
  • Easy
  • Makes 20
  • Easy
  • Calories 202
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 18
  • Protein 1
  • Fat 8
  • Fibre 1
  • Salt 0.14

Nutrition per serving

  • Calories 202
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 18
  • Protein 1
  • Fat 8
  • Fibre 1
  • Salt 0.14

Ingredients

  • 200g soft butter
  • 140g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • zest 2 lemons, juice 1
  • 280g plain flour, plus a little extra for rolling
  • ½ jar good lemon curd (we used Tiptree)
  • 140g icing sugar, sifted

Method

  1. Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.