Name: Birthday biscuits
Cook time: 10 min
Total time: 40 min
Yield: Make 24
Cuisine: British
Ingredients: 250g plain white flour; 85g golden caster sugar; 175g unsalted butter at room temperature, cubed; 2 tbsp lemon curd; 250g white icing sugar; 1 tbsp strawberry conserve (we used St Dalfour)

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Birthday biscuits

Birthday biscuits

Good Food team

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Make 24

Easy

Prep: 30 mins

Cook: 10 mins

A star rating of 4.5 out of 5.21 ratingsRate

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These ring biscuits are perfect for parties and work well in any shape, get the kids to help

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g plain white flour
85g golden caster sugar
175g unsalted butter

at room temperature, cubed
2 tbsp lemon curd
250g white icing sugar
1 tbsp strawberry conserve

(we used St Dalfour)

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Nutrition: per biscuit

kcal149
fat6g
saturates4g
carbs24g
sugars16g
fibre0g
protein1g
salt0.01g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Put the flour, sugar and butter into a food processor. Whizz until the mixture forms crumbs, then pulse a little more until it forms a ball.
step 2

Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with a little flour, then roll out to about the thickness of two £1 coins. Stamp out 24 rounds using a 5cm round fluted cutter, then cut out the middles with the end of a piping nozzle. Carefully peel the rest of the mixture away from the stamped shapes. Lift onto baking sheets and bake for 10 mins until pale golden. Cool on a wire rack.
step 3

Put the lemon curd into a bowl with 2 tbsp boiling water and mix until smooth. Sieve in 175g of the icing sugar; stir together to make a smooth icing. Put the strawberry fruit spread in another bowl and add 2 tsp boiling water, mix, then sieve in the remaining icing sugar.
step 4

Spoon the lemon icing over the biscuits, then drizzle or pipe over the pinky icing. Leave to set for at least 20 mins. Will keep for up to 2 days in an airtight tin, longer if left un-iced.

Recipe from Good Food magazine, July 2007

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A star rating of 4.5 out of 5.21 ratings

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