It might be cold outside, but now we are closer to the Spring Equinox than the Winter Solstice the days are lengthening at a faster and faster rate and here in London it feels that spring is just around the corner.
With the promise of Spring on the horizon what better than some light lemon cream cheese filled lemon biscuits? These are delicately flavoured and delightfully short and just as good without the filling.
I have known these lemon fork biscuits for all my life, my mother used to make them at least once per week when I was a child. The original recipe was from her old orange covered, spiral bound school Domestic Science exercise book (calling it Domestic Science rather than Home Economics does rather date it). Today the book is somewhat dog-eared about the edges and bursting with cuttings taken over the years from various newspapers and magazines.
I am delighted to be working with Whitworths again, writing and blogging a number of recipes using their products. This month the theme is I love baking, and by tweeting your bakes and following @WhitworthsSugar you can win goodie bags of their sugar and even a Kenwood stand mixer! All details are here.
Here the recipe is adapted from my mother’s school exercise book, and spruced up with a lemon cheese cream filling. I used two types of Whitworths sugar in the biscuits, but using all fine caster sugar will work just fine!
Recipe: My Mother’s Lemon Fork Biscuits
Adapted from my Mother’s Domestic Science exercise book
25g Whitworths fine caster sugar
25g Whitworths fine Demerara sugar
50g butter, softened or soft baking margarine
150g Self Raising Flour (or plain with a scant teaspoon of baking powder added), sifted
finely grated zest of half a lemon
Preheat the oven to GM4 / 350F / 180C
Using a handheld or stand mixer cream the sugars and butter or margarine together until pale and fluffy.
Add the flour, lemon zest and salt and mix well to form a stiff dough.
Roll into balls of about 2.5cm and space out on a greased baking tray. Press lightly on each one with a fork to slightly flatten.
Bake for about 12 – 15 minutes, depending on the character of your oven until golden.
Allow to cool on the tray for a few minutes before transferring to a cooling rack.
Recipe: Lemon Cream Cheese Filling
Makes enough to fill 10 pairs of biscuits
1 tbs full fat cream cheese
1 tbs lemon curd
1 tbs Whitworths icing sugar, sifted
With a fork gently mix all the ingredients together. Do not over mix as the filling can become very runny, it should be the consistency of mayonnaise and will firm up after a spell in the fridge.
Sandwich pairs of the lemon fork biscuits together a teaspoon of filling just before serving.
This is a sponsored post for Whitworths Sugar, who also supplied me with the sugar. Images, recipes and words are my own.