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Posted November 23, 2012 by Sam in Recipes
 
 

Lemony Whirls


lemony whirls3I love the citrus zing of lemon or lime in cakes & biscuits, so decided to use my last lemon up on something special before it got that tired look in my fruit bowl!

They kind of melt in the mouth and are rather moreish as they’re not overly sweet.

I quite like the idea of making really tiny ones to sit on the side of a cup and saucer for after a meal, think they’d go nicely with a cuppa!

Print off the recipe HERE

Lemony Whirls

Biscuit bit

125g soft butter/spread

25g icing sugar

1/2 tsp baking powder

130g plain flour

Finely grated zest of 1 lemon

1 tbsp lemon juice

Filling bit

50g soft butter/spread

125g Icing sugar

1 tbsp lemon juice

Lemon curd (about 3 tbsp)

Makes 10 sandwiched whirls

Preheat oven to 170°C (fan 150°C)

Grease/line a baking sheet or 2 ready.

Biscuit bit

Beat the butter & sugar until light and fluffy. Add the rest of the biscuit ingredients and beat together well.

Fit a large rose or star piping nozzle into your piping bag and spoon in the mixture.

Pipe whirls about an inch/2.5 cm in diameter, be warned it’s a really stiff mixture so requires some muscles! Bake for about 15 minutes until they are just starting to turn a golden colour. Allow to cool completely on a rack.

lemony whirls

lemony whirls1Filling bit

This is a lemon butter icing. Place the butter, icing sugar and juice together and beat until light and fluffy. Either spread on one side of the whirl with a knife or pipe a lovely dollop in the middle, add a blob of lemon curd and place the top on, put in the fridge to set slightly. Will keep for a few days in a tin.

Enjoy ♥

 

lemony whirls2