I 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.
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 ♥
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