Recipes: My Mother’s Lemon Fork Biscuits

Filled Lemon Fork biscuits

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.

Making Lemon Fork Biscuits

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.

Lemon Fork Biscuits Whitworths

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

Makes 20

Ingredients

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
pinch salt

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

Ingredients

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.

Lemon fork biscuits and lens cap

I found my lens cap on the cooling rack!

This is a sponsored post for Whitworths Sugar, who also supplied me with the sugar. Images, recipes and words are my own.

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About Helen

Helen Best-Shaw is a freelance writer, who has been writing about achievable and affordable food on Fuss Free Flavours since 2007. She also contributes articles and recipes to a number of online and print food magazines.

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Comments

  1. Oh Helen, these take me back! My Mum and Nana used to make these all the time. Thank you, you have jogged my memory. I’m off to the cupboard now to see if I have the bits and bobs to make a batch now.

  2. They look lovely. As I won some Whitworths sugar this week I think I’ll have to give these a go :)

  3. Oh, bother I saw these too late. My Nanna loves biscuits like these

  4. These look absolutely gorgeous. Must try this one out for myself.

Trackbacks

  1. [...] brown soft sugar in my egg free (and vegan) date and orange cake, and the fine Demerara sugar in lemon fork biscuits.  The fine Demerara is currently one of my favourite ingredients; it has a fantastic taste of [...]

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