LEMON BUTTER BISCUITS | FRUIT RECIPES | JAMIE OLIVER RECIPES
These little lemon biscuits are so delicious and easy – you'll never need to buy biccies again!
Total Time 25 minutes
Yield 30
Number Of Ingredients 9
Steps:
- These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!
- Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.
Nutrition Facts : Calories 76 calories, FatContent 3.8 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 0.9 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.1 g salt, FiberContent 0.2 g fibre
LEMON CURD & BLUEBERRY LOAF CAKE RECIPE - BBC GOOD FOOD
Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa
Provided by Sarah Cook
Categories Afternoon tea, Treat
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.
Nutrition Facts : Calories 663 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 96 grams carbohydrates, SugarContent 65 grams sugar, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.86 milligram of sodium
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