Easter Biscuits
Ingredients
Lemon Curd
- 2 Lemons (Juice & Zest)
- 100g Caster Sugar
- 50g Shetland Butter
- 2 Eggs
Biscuits
- 100g Shetland Butter
- 100g Caster Sugar
- 200g Plain Flour
- 1.5 tbsp Full Fat Milk
Method
- Combine lemon juice, zest, sugar and butter in a bowl - place on top of a simmering pan of water - stir until melted.
- Add beated eggs and whisk until thickened (about a thick custard consistency).
- Strain and leave to cool.
- Cream sugar and butter, add flour and milk and combine until a dough is formed.
- Roll between 2 sheets of greaseproof paper until about 3mm thick and cut out 20 egg shapes, remove a round "yolk" shape from 10 of them.
- Bake in oven at 180°C for 12 mins (watch carefully as the ones with cut outs may be quicker to cook).
- Leave to cool.
- Assemble biscuits by spreading 1 tsp lemon curd on full egg and putting a cut out egg on top!