DIY lemon creams
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- Abigail Donnelly
- Makes 14
- Easy
- 10 minutes, plus 30 minutes’ chilling time
- 15 minutes
"As kids, we loved squeezing these so that the lemon cream pushed through the holes. I still do this! And I love dunking them in tea to make the filling melt. This recipe – so quick and easy – is for my granddad. Lemon Creams were his favourite.”- Abigail Donnelly
Ingredients
- 250 g butter
- 187 g icing sugar
- ½ cup canola oil
- 180 g cornflour
- 625 g flour
- For the filling:
- 120 g butter
- 500 g icing sugar
- 1 t lemon juice
- 1 lemon, zested
Cooking Instructions
1. Preheat the oven to 160°C. Cream the butter and icing sugar until light and fluffy. Add the oil and beat until well incorporated.
2. Add both the flours and beat until a dough is formed. Roll out to a thickness of 3 cm between two pieces of baking paper.
3. Use a square biscuit cutter to cut out the dough and a flower cutter to make an indent. Chill for 30 minutes, then bake for 10–15 minutes. Allow to cool.
4. To make the filling, cream the butter and icing sugar until light and fluffy. Add the lemon juice and zest and beat until well incorporated.
5. Place the filling into a piping bag fitted with a flower-shaped nozzle. Pipe pretty shapes on one side of half of the biscuits and top with the remaining biscuits.
Cook's note: Freeze biscuit dough in clingwrap to bake later. Also feel free to bake big batches of biscuits well before Christmas and store them in the freezer.
Find more biscuit recipes here.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Josh van Zyl
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