Caraway biscuits stacks with lemon filling
SERVES
6
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Baking
Method
Beat the butter and sugar until light and fluffy. Mix in the eggs, lemon juice and vanilla.
Mix the flour, caraway and baking powder well and add this to the rest of the ingredients. When the dough comes together knead it for about thirty seconds. Wrap it in parchment and allow to cool in the fridge for about two hours or more if you like.
Preheat the oven to 170°C and line two large flat baking trays with parchment.
Roll out your dough and cut discs with a scone cutter. Three biscuits are needed per stack. You can freeze some of the dough if you wish and make some at a later date.
Place the biscuits the baking tray and bake for about ten minutes until nicely golden. Once cool enough to handle place on a wire rack to cool completely.
Lightly whisk the ingredients for the filling together, until they are just combined. Fill a piping bag and place into the fridge to firm up. Pipe onto two-thirds of your biscuits. Stack these on top of each other and top each stack with another biscuit, pressing very lightly. Decorate as you wish and eat them soon enough.
Ingredients
200g of butter
190g of caster sugar
1 egg, lightly beaten
2 tbsp of lemon juice
1 tsp of vanilla essence
500g of plain flour
½ tsp of caraway seeds
1 tsp of baking powder, sieved
For the filling:
3 tbsp of cream cheese
2 tbsp of lemon curd
1 ½ tbsp of icing sugar
Method
Beat the butter and sugar until light and fluffy. Mix in the eggs, lemon juice and vanilla.
Mix the flour, caraway and baking powder well and add this to the rest of the ingredients. When the dough comes together knead it for about thirty seconds. Wrap it in parchment and allow to cool in the fridge for about two hours or more if you like.
Preheat the oven to 170°C and line two large flat baking trays with parchment.
Roll out your dough and cut discs with a scone cutter. Three biscuits are needed per stack. You can freeze some of the dough if you wish and make some at a later date.
Place the biscuits the baking tray and bake for about ten minutes until nicely golden. Once cool enough to handle place on a wire rack to cool completely.
Lightly whisk the ingredients for the filling together, until they are just combined. Fill a piping bag and place into the fridge to firm up. Pipe onto two-thirds of your biscuits. Stack these on top of each other and top each stack with another biscuit, pressing very lightly. Decorate as you wish and eat them soon enough.
