Lemon Easter Biscuits

With Easter just around the corner its time to start planning on what to bake and these lemon biscuits are perfect for your Easter spread! We always associate the colour yellow with Easter and spring – maybe because its the colour of daffodils and the are always out at the time of year, so these lemon biscuits feel super Easter/spring like to us!

Shortbread:

  • 300g plain flour
  • 200g butter, cold
  • 100g icing sugar
  • Zest of 1 lemon
  • 1 egg yolk

Icing:

  • 125g icing sugar, sifted4
  • 40g unsalted butter, at room temperature
  • 12ml whole milk
  • a couple of drops of vanilla extract
  • lemon curd

In a large bowl, rub the cold butter and flour together with your hands until you have a bowl of fine crumbs. Sift in the icing sugar and mix with a wooden spoon until it’s just combined – don’t over-mix it or else it won’t hold it’s shape when it’s baked.

Add in the egg yolk and lemon zest and mix until a dough forms – it’ll be a smooth, fairly firm dough that’s slightly sticky to the touch. Place the ball of dough on top of a piece of clingfilm, sandwich with another piece and roll the dough out between the two until flat. Chill the slab of dough in the fridge for 30 minutes and it’ll harden up.

Roll the dough to 1cm thick on a heavily floured surface – this shortbread dough can be sticky, so try to work quickly, keeping it as cool as possible. Using your circle cutter, cut out the biscuits. Transfer the cut cookies onto the baking sheet and chill again for 20 minutes. While it chills heat your oven to 170°C/350°F/gas mark 3-4

Place your biscuits in the oven and bake for 7-10 mins, until they start to just turn golden brown. Set them aside to cool.

To make the buttercream beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Sandwich your biscuits together with the butter icing and lemon curd – yum!!

Creme Egg Cupcakes

These cupcakes are a crowd pleaser and also very tasty too! We just love crème eggs so had to make crème egg cupcakes, these ones are inspired by crème eggs. You can hide a mini crème egg inside the cupcake if you want to as well! We did half with a crème egg in the middle and half without! We are also lucky enough to have duo icing bags (from Lakeland) so were able to do duo icing of white and orange. If you don’t have a piping bag then you could just swirl the orange food colouring into the buttercream.
Have fun making these and enjoy surprising your guests with the hidden middle!

Cakes:
120g sugar
120g butter
100g self raising flour
20g cocoa powder
2 large eggs
1 tsp baking powder

Icing:
250g icing sugar
80g butter
25ml whole milk
Orange food colouring

½ bar dark chocolate
Bag of mini crème eggs

Method:
1) Preheat the oven to 180 degrees and put cupcake cases in a tray
2) In a free standing mixer beat together the butter and sugar until soft and fluffy looking
3) Sift in the flour and cocoa powder and add the eggs and baking powder, mix until combined but do not over mix
4) Spoon the mixture into the cases, do not be tempted to over fill, ans cook for 15-20 minutes
5) To make the icing beat all the ingredients together with a free hand mixer or in your free standing mixer. The longer you beat the fluffier the icing.
6) Put half of the icing in one side of the piping bag
7) Add orange food colouring to the rest of the icing and mix well. Then put the icing in the other side of the bag
8) Pipe the icing generously onto the cupcakes
9) Melt the dark chocolate and then drizzle over the top of the cupcakes

Happy Easter!