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Birthday biscuits

Birthday biscuits

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A star rating of 4.5 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Make 24

These ring biscuits are perfect for parties and work well in any shape, get the kids to help

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per biscuit
HighlightNutrientUnit
kcal149
fat6g
saturates4g
carbs24g
sugars16g
fibre0g
protein1g
low insalt0.01g
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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 conserve (we used St Dalfour)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2007

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A star rating of 4.5 out of 5.19 ratings
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