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Biscuit recipes

Oversized gingerbread biscuits with snowflake dusting

15 minutes

Biscuit recipes

Festive icing-enrobed allspice biscuit bells

10 minutes

Afternoon tea

Free fold lemon biscuit

1 hour

Free fold lemon biscuit

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes chilling time

Cooking Time 1 hour

Ingredients

icing sugar, to dust

For the pastry case

125 g flour, sifted, plus extra for dusting
¼ t salt
½ t sugar
75 g butter, chilled and diced
1 large free-range egg, beaten

For the lemon filling, blend

1 large free-range egg
1 large free-range egg yolk
1/3 cup cream
2 T caster sugar
juice and zest of one large lemon

Method

Preheat the oven to 180°C.
Place the flour, salt, sugar and cold butter in a blender and blend until combined.
Slowly add the egg until the dough holds together, then knead into a ball, taking care not to overwork.
Wrap the ball in clingfilm and chill for 30 minutes. Roll out the dough on a lightly floured surface, then use to line an 18-cm tart tin, folding the edges of the pastry inwards.
Prick the base of the pastry case with a fork and bake blind for 20 minutes.
Pour the lemon filling into the tart case until three quarters full, place in the oven and top up with the remaining filling.
Bake for 25 to 30 minutes, or until set. Allow to cool, then dust with icing sugar and serve.

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Free fold lemon biscuit

Free fold lemon biscuit

Ingredients

Method