Golden biscuits with a twist
Golden sandwich biscuits have their sweetness tempered by tangy lemon and a sprinkle of fragrant herbs
“The trembling eyebright showed her sapphire blue, The thyme her purple, like the blush of Even”
William Wordsworth, ‘The River Duddon, Flowers, VI’
Lemon sandwich biscuits with thyme or lavender
Makes 20 125g chilled butter, plus 150g softened and extra for greasing 175g plain flour, plus extra for dusting 300g icing sugar 1 egg zest of 1 lemon and juice of half a lemon 1 tbsp fresh thyme leaves ½ tbsp dried lavender buds sea salt 2 large baking trays fluted 6cm biscuit cutter Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease the baking trays with butter.
In a large mixing bowl, combine the plain flour, 60g of the icing sugar and a pinch of sea salt, then grate in the chilled butter. Rub the flour into the butter, using the fingertips, until a breadcrumb-like consistency, then mix in the egg and lemon zest. Transfer half of the mixture to a separate bowl. Add the thyme leaves to one bowl and the lavender buds to the other, then mix both thoroughly.
Dust a clean kitchen surface with flour, then roll out the lavender mixture to approximately 0.5cm thick. Using the cutter, cut out 20 biscuits and transfer them to one of the prepared trays. The offcuts may have to be re-rolled.
Repeat the process with the thyme dough and the second tray. Bake both for 10-15 mins until slightly golden and firm. After cooling slightly on the trays, transfer the biscuits to wire racks to cool completely, making sure the different flavours are kept separate from one another.
To make the buttercream, whisk together the softened butter with the remaining icing sugar in a large bowl, using an electric whisk, for 2 mins until creamy and fluffy. Whisk in the lemon juice.
Sandwich the lavender biscuits together with the buttercream and repeat with the thyme biscuits, then serve.