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Lemon Curd & Strawberry Preserve Daisy Biscuits
Classic summer flavours sandwiched between delectable buttery biscuits. The ideal addition to any summer picnic.
- Prep: 10 minutes
- Cook: 30 minutes
18
Serves 18
You will need
- Daisy cookie cutter
- Small round cookie cutter
- Piping bag
- 250g of soft unsalted butter
- 160g of caster sugar
- 1 free range egg, lightly whisked
- 1 tsp of vanilla essence
- 350g of plain flour
- For the buttercream:
- 100g of unsalted butter
- 200g of icing sugar
- 1tsp of vanilla essence
- For assembly:
- 1 jar of Cartwright & Butler Strawberry Preserve
- 1 jar of Cartwright & Butler Lemon Curd
Method
1)
First, cream together the butter and sugar together until light and fluffy.
2)
Add the egg followed by the flour and stir the ingredients well to form a soft dough.
3)
Divide the dough into 2 and knead each ball for 30 seconds on a floured surface to bring the dough together.
4)
Wrap in cling film and place in the fridge to firm up for 30 minutes.
5)
Preheat the oven to 180°C/160°C fan/gas 5.
6)
Remove the dough from the fridge and roll out to 1cm thick on a well-floured surface.
7)
Using the daisy cutter, cut out 18 daisy shapes and place on a lined baking tray.
8)
Bake in the oven for 10 – 12 minutes until equally golden in colour – the biscuits will crisp up when cool.
9)
Repeat the process with the second ball of dough, but this time use the small round cutter to remove a central piece from each daisy. Bake again for 10 – 12 minutes until golden. Allow all the cookies to cool fully.
10)
Whilst the cookies are cooling, make the buttercream.
11)
Cream together the butter, icing sugar and vanilla until light and fluffy. Spoon into a piping bag ready for assembly.
12)
When ready to assemble, pipe a ring of buttercream on the 18 daisies with NO holes.
13)
Spoon a little curd or jam into the centre of the buttercream ring.
14)
Place the daisy cookies with the holes on top, gently sandwiching the two sides together.
15)
Sprinkle with a little icing sugar to finish.
