Tangy Lemon Biscuits
Preparation time is 40minutes
Cook time is 20minutes
Total time is 1hours
Serve is for 13 people
Difficulty level: 4 out of 4
11 Ingredients
Number of servings
13
- 55grams cream cheese
- 55grams butter
- 5tablespoons powdered sweetener
- 1 egg
- 200grams almond meal
- 1 lemon, 4 tbs juiced
- 1 lemon, zested
- 30grams powdered sweetener
- 30grams cream cheese
- 1 lemon, 2 tbs juiced
- 1 lemon, zested
Description
Tangy goodness.
Instruction tip
If you don't have a food processor. A stick blender, a hand held mixer or Thermomix will work too.
Method
Step 1 of 13
Preheat oven to a moderate temperature (180°C)
Step 2 of 13
Cream the butter, 55g of cream cheese, 4 tbs lemon juice and lemon zest together with the 6 tbs of powdered sweetener in a food processor until smooth.
Step 3 of 13
Add the egg, continue to blend until smooth and well mixed in.
Step 4 of 13
Then add the almond meal to the mixture and blend until the mixture is well combined.
Step 5 of 13
The dough is fairly soft at this stage. I now wrap the mixture in cling film and place in the freezer for about 30 minutes.
Step 6 of 13
After 30 minutes remove the mixture from the freezer and cut the biscuit dough into 12 slices.
Step 7 of 13
On a rectangle oven tray place a piece of baking paper and place the cut biscuit dough.
Step 8 of 13
Place the oven tray with the biscuits into the moderate oven and cook for 20 minutes till the biscuits are golden brown on the bottom and slightly brown on top.
Step 9 of 13
Once the biscuits are cooked, leave the biscuits on the tray to cool for 15 minutes. As the biscuits harden on cooling.
(as they are quite soft when they first come out the oven)
Step 10 of 13
Whilst the biscuits are cooling. Prepare the lemon cream cheese icing.
Step 11 of 13
Mix together the 30 grams of cream cheese and powdered sweetener and lemon juice until well combined. I just do this step by hand using a wooden spoon in a bowl.
Step 12 of 13
Then place the icing mixture on the biscuits and then place lemon zest on top as a garnish.
Step 13 of 13
Store in an airtight container for up till 5 days. These biscuits also freeze well.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.