Easter egg biscuits with lemon (traditional method & Thermomix)
Description
This year, I've added a tangy little treat to my collection of Easter treats. You may have seen my Lemon Curd recipe published on the blog this week: a lemony spread that's easy to make and absolutely delicious. The idea came to me to combine this sweetness with my classic butter biscuits... and voilà! These egg-shaped biscuits with Lemon Curd filling were born - crunchy, melt-in-the-mouth, tangy and fun to make with the kids. Storage They will keep for about 2 weeks in the fridge, if the Lemon Curd is homemade.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Mix all the ingredients for the dough by hand or in a food processor.
2. Form into a ball, wrap and leave to rest in the fridge for 30 to 60 minutes.
3. Roll out the dough on a floured surface. Cut out egg-shaped biscuits.
Cut a small hole in half the biscuits (using a piping tip, for example).
4. Bake on a plate at 170°C for 10 min, until lightly coloured.
5. Leave to cool.
6. Mix the icing sugar with the lemon juice to make the glaze. Spread over the pierced biscuits.
7. Spread the Lemon Curd over the full biscuits, then place the iced biscuits on top.
THERMOMIX® METHOD
Thermomix method
1. Place all the ingredients for the pastry in the bowl.
Knead for 25-30 sec / speed 4.
2. Form into a ball, wrap and leave to rest in the fridge for 30 to 60 minutes.
3. Roll out the dough on a floured surface. Cut out egg-shaped biscuits.
Cut a small hole in half the biscuits (using a piping tip, for example).
4. Bake on a plate at 170°C for 10 min, until lightly coloured.
5. Leave to cool.
6. Mix the icing sugar with the lemon juice to make the glaze. Spread over the pierced biscuits.
7. Spread the Lemon Curd over the full biscuits, then place the iced biscuits on top...
