Monday, 10 December 2012

lemon biscuits with cream cheese and raspberry dip (icing)

Last week I bought a bagful of beautiful, bright lemons. I know they are not particularly seasonal, but I couldn't resist them. So, home they came. After making a lemon drizzle cake, I still had plenty of lemons left and so baked a batch of lemon biscuits, based on this recipe.

ingredients for the biscuits
225g unsalted butter at room temperature
250g icing sugar (confectioners)
65ml double cream
zest of 2 lemons
1 tsp lemon juice
1 tsp vanilla extract
500g plain (all purpose) flour

ingredients for the icing
225g cream cheese (my personal preference is always full fat Philadelphia)
50g unsalted butter
500g icing sugar
zest of 2 lemons
juice of 1 lemon
small handful of raspberries (approx. 10)

1) Beat together the butter, icing sugar, double cream, zest, lemon juice and vanilla extract until combined.
2) Add the flour gradually, mixing until combined. The dough will become quite stifft. Flatten the dough and wrap in cling film. Chill for an hour, or overnight.
3) When you are ready to bake the cookies, preheat the oven to 180C / Gas mark 4.
4) Roll out the dough to 1/4 inch thick, then cut with desired cookie cutter shape. (I used a 1.5inch cutter.)
5) Place biscuits on greased baking sheets and bake for 10 - 13 mins (until just slightly golden around the edges).
6) To make the filling, place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese and beat until creamy, about 2 minutes more. Add sugar and lemon zest, grapefruit zest, orange juice, and salt, and beat for additional 3 to 4 minutes.
NB: The icing was a little too runny to be piped, so perhaps increase the amount of sugar until it reaches desired thickness, or just serve icing as a dip!

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