- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 149
- Fat Content: 6g
- Saturated Fat Content: 4g
- Carbohydrate Content: 24g
- Sugar Content: 16g
- Fiber Content: 0g
- Protein Content: 1g
- Sodium Content: 0.01g
Birthday biscuits
Ingredients
- white-flour - 250g plain white flour
- golden-caster-sugar - 85g golden caster sugar
- unsalted-butter - 175g unsalted butter, at room temperature, cubed
- lemon-curd - 2 tbsp lemon curd
- icing-sugar - 250g white icing sugar
- strawberry-conserve - 1 tbsp strawberry conserve (we used St Dalfour)
Instructions
- Heat oven to 180C/fan 160C/gas 4. Put the flour, sugar and butter into a food processor. Whizz until the mixture forms crumbs, then pulse a little more until it forms a ball.
- Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with a little flour, then roll out to about the thickness of two PS1 coins. Stamp out 24 rounds using a 5cm round fluted cutter, then cut out the middles with the end of a piping nozzle. Carefully peel the rest of the mixture away from the stamped shapes. Lift onto baking sheets and bake for 10 mins until pale golden. Cool on a wire rack.
- Put the lemon curd into a bowl with 2 tbsp boiling water and mix until smooth. Sieve in 175g of the icing sugar; stir together to make a smooth icing. Put the strawberry fruit spread in another bowl and add 2 tsp boiling water, mix, then sieve in the remaining icing sugar.
- Spoon the lemon icing over the biscuits, then drizzle or pipe over the pinky icing. Leave to set for at least 20 mins. Will keep for up to 2 days in an airtight tin, longer if left un-iced.
Kids cookies recipe for 4 – 8 people, takes only 10 mins; recipe has white flour, golden caster sugar, unsalted butter, lemon curd, icing sugar and strawberry conserve.
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