So, final recipe to take into work for my birthday. I hadn’t made these before but wanted to make something else for work that was a bit different to the Sticky Ginger Cake and Honey and Lemon cupcakes. I had a look through my recipe file and found these lemon finger biscuits - they looked fairly quick and straight-forward so I decided to give them a go.
The original recipe (think I found it on an online forum) suggested it made 16 halves – I found it made more like 30! The biscuits are similar to shortbread in texture and are lovely with the sharp lemon buttercream in the middle, possibly slightly dry without. I was a bit worried that they would get soft overnight – as they absorbed the buttercream, but they actually stayed nice and crisp for about 4 days. They were simple and fairly quick to make and bake: I’d definitely do these again.
Lemon Finger biscuits
- 225g butter at room temp
- 55g icing sugar
- 1/2 tsp vanilla essence
- grated zest of 3 lemons
- 225g plain flour
- 3 tbsp cornflour
- 55g unsalted butter at room temp
- 125g icing sugar
- zest of 1 or 2 lemons
- Juice of 1/2 a lemon
- Preheat oven to 170C and line 2 baking trays with baking parchment.
- Beat the butter and icing sugar together with the vanilla and lemon zest until fluffy.
- Sift flour and cornflour together and stir into the creamed mixture.
- Place mixture into a piping bag with a 1/2 inch fluted nozzle.
- Pipe fingers (about 3.5 inches / 9cm long) of the mixture onto the baking trays, leaving 1 inch between each finger. (If you have too much mixture, leave in the bowl and do another tray once the first have baked).
- Bake for 12 mins until lightly golden brown.
- Remove from oven and then leave to firm on the baking tray before transfering to a wire rack to cool.
- To make the filling, beat the ingredients together until fluffy.
- Once the biscuits are cool, spread or pipe the filling onto half the biscuits and sandwich together with the other halves.