Recipe: Easter Egg Lemon Biscuits

Hello, I hope you are having a lovely week so far and enjoying the amazing weather! We are in the country so as usual I immediately felt like baking! I think when the weather nice Lemon is such a nice flavour so I decided to bake some Easter themed lemon biscuits. I found this recipe on Martha Stewart and translated into English and made it a bit more Eastery! It's a really good recipe and I think it would also be nice to decorate the eggs with coloured icing! As per usual I have been wearing bunny ears every day this week to prepare for Easter and while I was baking my lovely little helper was there looking for scraps.

I hope you like the recipe and if you do decide to make some please leave a comment. Happy Easter!

The recipe (adapted from Martha Stewart):


Easter Egg Lemon Biscuits. 

Ingredients:
- 226g of unsalted butter (2 sticks)
- 131g of icing sugar (1 cup)
- 1 tablespoon of finely grated lemon zest (from 1 lemon)
- 1/2 teaspoon of salt
- 323g of plain flour (2 cups)
- 2 tablespoons of granulated sugar (for sprinkling)

Method:
1. Preheat the oven to 176 degrees Celsius (350 degrees Fahrenheit)
2. In a kitchen-aid or using an electric mixture and a large bowl, beat the butter, icing sugar, lemon zest and salt together until combined. Make sure you cut up the butter before hand as it make it easier for the mixture to combine.
3. Add the flour to the mixture and finish mixing with a wooden spoon.

4. Pat the dough into disks and wrap in cling film. My dough was still very crumbly by this stage so I really had to squidge it together with my hands. Chill disks of dough for about an hour.
5. Unwrap the dough and place it on a lightly floured piece of parchment or waxed paper. With a floured rolling pin roll the dough until it is about 1/8 inch thick. If the mixture cracks just let it warm up slightly and then try again.

6. Using an easter egg cookie cutter (or just plain circle if you don't have one), cut the cookies out and place 1 inch apart on a baking sheet. Remember that you are going to have to use two cookies for every finished biscuit so make a lot!

7. Sprinkle the cookies with granulated sugar and bake until barely beginning to brown, about 10-15 minutes, and then transfer to wire racks to cool completely.

8. Sandwich together using the Creamy Lemon Filling (see recipe below). Place a teaspoon of filling on top of one cookie and use a knife to spread it evenly. Place another cookie on top and squeeze gently. IF your mixture is still runny put the biscuits in the fridge before serving.

Creamy Lemon Filling Recipe:

Ingredients:
- 113g of cream cheese (4 oz)
- 1 tablespoon of finely grated lemon zest (from 1 lemon)
- 131g of icing sugar (1 cup)

Method:
1. In a small bowl, mix the cream cheese and lemon zest until smooth.
2. Gradually add the icing sugar mixing until smooth.
3. If mixture is too runny add a bit more icing sugar to create a firm but spreadable mixture.