Oct 06, 2021 Mrs Darlington’s Legendary Lemon Curd & Almond Butter Biscuits Just one crumbly, moist, nutty, lemony mouthful, and you'll understand what makes Mrs Darlington's lemon curd and almond butter biscuits legendary. Enjoy them with a cup of tea or with a couple of scoops of vanilla ice cream - they really do take the biscuit when it comes to taste. Preparation 30 minutes, plus 30 mins chilling time. Makes 12. Ingredients:250g/8.5oz butter, softened140g/5oz caster sugar, plus a little extra for the top of the biscuits 1 egg1 tsp vanilla extractZest 2 lemons300g/10.5 oz plain flour100g/3.5 oz ground almondsA little milk, to sealAbout half a jar of Mrs Darlington’s Lemon CurdFlaked almonds, for the top. Method: Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugar, egg, vanilla and lemon zest in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins. Roll out 1 piece of dough on a floured surface to about £1 thickness, then press out rounds with a 7cm cutter. Brush all over with milk, then spoon a teaspoon of lemon curd into the middle of half of the rounds. Place the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Press down on the centre of the biscuit a little to remove any air gaps. Scatter with a little caster sugar and the flaked almonds (the almonds will try & slide off the biscuits but if you can manage to place a few on they will hold tight during baking). Bake for 12 mins until light golden. Repeat with remaining pastry. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time. Order your ingredients by clicking the button below See our other recipes by clicking here.
