Iced biscuits
QMakes 24
QPrep 20 mins plus 20 mins setting
250g plain flour, plus extra for dusting 85g caster sugar
175g butter, at room
temperature, cubed
2 tbsp lemon curd
250g icing sugar
1 tbsp jam
1 Heat the oven to 180C/160C fan/gas 4. Whizz the flour, sugar and butter in a food processor to crumbs, then pulse until the mixture comes together in a ball.
2 Put a large sheet of baking parchment on a work surface and turn the dough out onto it. Dust with a little flour, then roll out to the thickness of two £1 coins. Stamp out 24 rounds using a 5cm round, fluted
QCook 10 mins
cutter, then carefully cut out the middles with a knife or small round cutter. Lift onto lined baking sheets and bake for 10 mins. Leave to cool on a wire rack.
3 Mix the lemon curd with 2 tbsp boiling water in a bowl until smooth. Sieve in 175g icing sugar and stir until smooth. Mix the jam with 2 tsp boiling water in another bowl. Sieve in the remaining icing sugar and mix until smooth.
4 Spoon the lemon icing over the biscuits, then drizzle over the pink icing. Leave to set for 20 mins. Will keep for up to two days in an airtight container, longer if uniced.
PER BISCUIT 149 kcals, fat 6g, saturates 4g,
carbs 24g, sugar 16g, fibre none, protein 1g, salt 0.01g