These biscuits are rich, soft and delicious. Lemon-butter biscuits are filled with strawberry jam and whipped cream. Enjoy for afternoon tea, elevenses or general snacking.
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For the Biscuits
225g self-raising flour
60g unsalted butter, cubed
100g caster sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
4 tablespoons milk
icing sugar to serve
For the Filling
1 tablespoon water
1 teaspoon lemon juice
2 tablespoons strawberry jam
2 drops almond extract (optional)
75ml whipped cream
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and line a baking tray with baking parchment.
Sieve flour into a large bowl. Rub in butter, constantly shake the bowl to force large lumps of butter to the surface. Continue until all butter is rubbed in. Stir in sugar.
In another bowl, whisk together milk, lemon zest, vanilla extract and egg. Create a well in the centre of the dry ingredients and pour in the wet ingredients.
Mix until dough just comes together. Place dough on a floured surface and knead until smooth, soft and pliable.
Shape into a ball and flatten with hand. Roll out to a 1.5cm thickness then cut 5cm circles. Place on baking tray evenly spaced apart. Bake for 15-20 minutes or until lightly golden.
Meanwhile make your jam filling. Combine the jam, lemon juice, almond extract and water in a small saucepan. Cook over a low heat until the jam has melted, stirring constantly.
Remove biscuits from oven and transfer immediately to a wire rack to cool.
Once at room temperature, cut each biscuit in half using a serrated knife creating two circles. Brush the insides with jam filling, then pipe/spread one side with whipped cream and join the two halves together.