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1. Video tutorial: Piping techniques

1. 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.
2. 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 £1 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.
3. 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.
4. 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.

Per biscuit

149 kcalories, protein 1g, carbohydrate 24g, fat 6 g, saturated fat 4g, fibre 0g, salt 0.01 g

Latest comments and suggestions

• Julie K

  18 December 2007

  Julie K commented on this recipe

  Great to find a biscuit recipe which works! My 7 year old made these on her own. Good for decorating.

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• mother*ship

  14 February 2008

  mother*ship rated and commented on this recipe

  

  Just made these replacing 50g of the flour with cocoa and cut into hearts for Valentines day. I thought the dough was going to be too squidgey to roll but they have come out beautifully and taste delicious too! I'm going to decorate them with white chocolate.

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• TessB

  14 May 2009

  TessB commented on this recipe

  This recipe only works with a food processor. If you haven't got one don't try it. It's very messy.

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• George

  08 July 2009

  George rated and commented on this recipe

  

  Beautiful biccies - just like shortbread. Made in my KitchenAid and it worked perfectly. I varied the design slightly - I cut the biscuits into heart shapes with a cutter then decorated with pink spots all over and threaded pink ribbon through the top! Hung them on trees for my daughter's 2nd birthday - they looked and tasted gorgeous!!

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• Yvie

  07 August 2009

  Yvie commented on this recipe

  If you dont have a food processor, would you simply make it like other doughs...crumble bettween fingers and then bring together into a ball? Or is it really too messy?

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Ingredients

• 250g plain white flour
• 85g golden caster sugar
• 175g unsalted butter , at room temperature, cubed
• 2 tbsp lemon curd
• 250g white icing sugar
• 1 tbsp strawberry conserves (we used St Dalfour)

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Difficulty and servings

Make 24

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 10 mins

Vegetarian

Ingredients

• 250g plain white flour
• 85g golden caster sugar
• 175g unsalted butter , at room temperature, cubed
• 2 tbsp lemon curd
• 250g white icing sugar
• 1 tbsp strawberry conserves (we used St Dalfour)

Per biscuit

149 kcalories, protein 1g, carbohydrate 24g, fat 6 g, saturated fat 4g, fibre 0g, salt 0.01 g

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