Love spring daisies, zingy lemons and buttery biscuits? Then these delicate floral cookies are one to try. Dreamy, daisy, delicious, delightful & d-lemony!
YOU WILL NEED
for the biscuits:
250g soft butter or margarine
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour
For the lemon curd:
Zest and juice of 2 lemons
100g caster sugar
50g butter cut into small cubes
3 egg yolks (save all the whites and make meringues!)
Icing sugar for dusting
Mixing bowl, Zester, Sieve, Wooden spoon, 12 hole muffin tray, Baking parchment, Rolling pin, Flower shaped cookie cutter slightly larger than the holes in the baking tray, Saucepan, Bowl to fit on top of the saucepan, Whisk.
Make the biscuits:
Cream the butter and sugar together until pale, light and fluffy. Add the egg yolk and vanilla and stir gently to combine. Sift in the flour and mix to form a soft dough.
Dust some flour onto a board and roll out the dough until 4/5mm thick. Cut out biscuits and pop onto each hole in the tray carefully pressing them down in the middle.
Bake for 10/12 minutes until lightly golden.
When they’re cool enough to touch, gently twist each cookie to loosen and leave to cool in the tray.
While they cool you can prepare your lemon curd.
Gently heat a pan of water and put your bowl on top of the pan making sure the bowl doesn’t touch the water.
Put the lemon juice, zest, sugar and butter into the bowl and heat until the butter melts stirring occasionally.
Take off the heat and add the egg yolks whisking them in. Return to the heat and stir until thickened for about 10 minutes. The curd should coat the back of a spoon when thick enough.
Put your flower cases onto a board and fill with the warm curd.