Birthday Biscuits RecipeOrigin: Britain Period: Traditional |
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These are a simple flour-based biscuits that are topped with lemon curd and strawberry conserve icings and it's the icing that makes these 'birthday biscuits'. Ingredients
250g plain flour 
Birthday Biscuits Preparation:Method:Cream together the butter and sugar in a bowl until light and fluffy then add the flour a little at a time and combine into the butter mixture. Bring the dough together as a ball then then turn onto a lightly-floured work surface and roll out to about 5mm thick. Using a 5cm diameter fluted pastry cutter remove as many rounds from the pastry as you can then re-roll and cut out more rounds. Cut the middle out of each round with the wide end of a piping nozzle (or a large thimble). Lift the rounds you've made onto a lightly-greased baking tray and place in an oven pre-heated to 170°C. Bake for about 10 minutes, or until the biscuits are nicely golden. When ready allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely. Spoon the lemon curd into a bowl and mix with 2 tbsp boiling water until you have a smooth paste. Sift 175g of the icing sugar into the bowl and stir everything together to make a smooth icing. In a separate bowl repeat the process with the strawberry conserve. This way you will have pink and yellow icing. Spoon the lemon icing over the biscuits then drizzle the pink icing over the top so you have a wavy pattern on top. Set aside to harden for 20 minutes then store in an air-tight tin. They will keep for 2 to 3 days. |
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