As requested, here is the recipe for the Lemon drizzle biscuits.
Lemon and Sultana cookies
This original recipe is to be found in a BBC book called 10 cakes and bakes.
It is mouth wateringly tempting to try every recipe in this book.
You will need:
350g Plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
or
350g of self raising flour
½ tsp bicarbonate of soda
(I prefer to use self raising flour and add bicabonate of soda only)
140g butter, cut to small pieces
175g caster sugar
85g sultanas
100g lemon curd
2 eggs beaten
FOR THE ICING
100g sifted icing sugar
2 tbsp lemon juice
1 tbsp cornflour
1 Oven to 200C
2 Butter three baking sheets or use non stick sheets or bake in batches.
3 Sift the flour, bicarb of soda into a bowl
4 Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
5 Stir in the sugar and sultanas, add the lemon curd and eggs and mix to a soft dough.
6 Shape the dough into 30 small balls about 2.5 cm wide. And put on the baking sheets, allowing plenty of room between them so they can spread. Using your fingers, gently press the top of each biscuit to flatten it slightly.
7 Bake for 12-15 minutes until risen and light golden.
8 Leave to cool for 1 minute on the baking sheet, then transfer to wire rack to cool.
9 For the drizzle, blend the icing sugar, cornflour and lemon juice. You may not need the full
2 tbsp of juice. Add 1 tbsp first and them slowly add more until thickish pouring is reached.
Notes: Recipe states this makes 30 biscuits with 134 kcalories each.
I made 41 which works out at 98 kcalories each.
The eggs I used where large farm eggs and I found I had to add some more flour to the mix to dough correctly. Maybe 2 small eggs or one large would be better.
And finely.... store in airtight container and most importantly, enjoy.
PRINTABLE RECIPE: www.freewebs.com/dagsstudio3/Lemon%20raisin%20cookies%20pdf.pdf
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