Little Lemon Kisses

21 Jun


These are gorgeous, light, buttery summer biscuits. I fancied a different flavour, not chocolate. Nothing beats the zesty, tangy, freshness of lemon.


  • 200g unsalted butter (softened)
  • 140g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 lemon, zested and juiced
  • 280g FreeFrom Plain Flour, sifted
  • 1/2 jar Lemon Curd (I used Sainsbury’s Basics)
  • 140g icing sugar, sifted
  • Lemon slices, to decorate


  1. Mix together the butter, sugar, egg yolk, vanilla and lemon zest, I used my Kenwood mixer with the K-Beater.
  2. Sift in the flour and continue to mix until the dough comes together.
  3. Tip onto a floured surface and roll out, half at a time. Cut out 5-6cm rounds, I used a fluted cutter but you can choose whatever you like. If you don’t have a cutter, use a jam jar, cup or glass to get a neat shape.
  4. Press together and re-roll the trimmings, you should get about 30- 40 biscuits, depending on the size of your cutter and thickness.
  5. Arrange the biscuits on trays lined with baking parchment, cover with cling film and chill for 30 mins.
  6. Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden. Cool on a wire rack.
  7. Once completely cool, spread half the biscuits with a little lemon curd and top with a second biscuit.
  8. Arrange the biscuits on wire racks over trays. Cut up your lemon slices into quarters. Mix enough lemon juice into the icing sugar to give a consistency that will coat the back of a spoon. Coat the top of the biscuits with a small dollop, using a teaspoon to spread it out. Place your lemon slices on top to decorate.

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