Raspberry Lemon Sandwich Biscuits – Willey’s Weekly Bake 134


This weeks bake is a little one perfect for Mothers day, these sweet but sharp biscuits are the perfect treat and would be a lovely hand made gift for any Mum. Although I am not sure that these will last around that long! They are easy to make but a the dough can be little sticky and difficult to manage if using fresh or frozen raspberries. I would recommend using freeze dried or dehydrated raspberries as they won’t change the consistency of the dough as much.

Ingredients for biscuits 

  • 200g of Plain Flour (300g in using fresh raspberries)
  • 100g Butter
  • 1 Egg
  • Drop of vanilla bean paste
  • 175g Caster Sugar

Ingredients for Lemon Curd Filling

  • 2 Eggs
  • 2 Lemons
  • 50g Butter


Method for biscuits

  1. Start by creaming together your butter and sugar until light and fluffy. 0150D81F-441C-42C0-B1C4-696B87928070
  2. Then add your egg, vanilla bean paste, raspberries and flour and mix until fully combined into a soft dough.
  3. Wrap the dough or cover bowl with cling film and leave to harden in fridge for at least 30 minutes.
  4. Pre heat the oven to 200 degrees Celsius and prepare two tray with teflon sheets or non-stick baking paper.
  5. On a floured surface roll out the dough to about 3mm thick and using a circle cutter and a heart cutter, cut out the biscuits making sure to make equal amounts of the top and bottom pieces. F9FA281B-C63B-4EE5-BB56-1BC7527F1AD7
  6. Bake in the oven for 10 minutes until starting to colour slightly brown round the edges. 0EE1185C-850A-40E2-AAAE-612045E58F2F
  7. Place on wire rake and leave to cool fully whilst you prepare the lemon curd filling.

Method for Lemon Curd

  1. Start by zesting both lemons, and then squeezing the juice.66784231-8613-4009-8D58-23E787541D33
  2. Add the juice, zest, sugar and butter into a small saucepan on a low heat and stir continuously until the butter is fully melted.
  3. In a jug whisk the eggs and gradually add to the lemon mixture, whisking constantly until the mixture begins to thicken. 7E1F8451-725C-42F1-9841-885F249D9051
  4. Allow the mixture to cool by placing in the fridge.
  5. Prepare your pipping bag and then fill with the slightly cooled mixture.
  6. Pipe a spiral onto the bottom biscuit placing the top biscuit with the heart out of middle on top.
  7. Dust with icing sugar and serve.




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