If you have a set of the same biscuit in three different sizes you can make triple sandwich biscuits, otherwise fill two of the same biscuits with jam.
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Makes: 30 biscuits
500g plain flour
250g caster sugar
1 lemon, zested
250g butter, softened
3 egg yolks
Method Prep:25min › Cook:20min › Ready in:45min
In a bowl mix flour, sugar, lemon zest, butter, egg yolks and egg to a crumbly mixture. Work gently to form a ball that holds together. Transfer to a container with a lid and refrigerate for 1 hour.
Grease a baking tray or line with greaseproof paper.
Roll out mixture on a lightly floured work surface. Cut out shapes of your choice and place on the baking tray. Instead of cutting out all biscuits the same size, you can also cut out the same shape in three different sizes. Refrigerate while you preheat your oven to 190 C / Gas 5.
Bake in the preheated oven till lightly colored, about 15 minutes.
While the biscuits are still hot, brush half of the biscuits with warmed jam and put a second biscuit on top. Or brush the underside of two of the smaller sizes with jam and neatly stack on top of the largest biscuit. Let cool to set then dust with icing sugar.