Daisy chain

Daisy chain

Almond lemon biscuits

By
From
The Birthday Cake Book
Makes
36
Photographer
Laura Edwards

For the biscuits

Ingredients

Quantity Ingredient
220g unsalted butter, softened
100g icing sugar, sifted
200g plain flour, sifted, plus more to dust
100g ground almonds
2 lemons, finely zested
flower cutters

To decorate

Quantity Ingredient
60 g bag white royal icing, fitted with no. 1 nozzle
lengths lace sweets
or lengths ribbon

Method

  1. Preheat the oven to 170°C/fan 160°C.
  2. Place the butter, sugar, flour, almonds and lemon zest into a food processor and blitz, stopping once it is combined; do not over-mix. Wrap the dough in cling film and chill for 30 minutes.
  3. Roll out the dough to 5 mm thick and cut out the flowers. Make small holes in the centres with a chopstick, wide enough for the lace or ribbon to go through. Chill for 15–30 minutes. Bake for 12–15 minutes. As soon as the biscuits come from the oven, re-cut the holes in the centres. Cool on the trays, then move on to a rack. Once cold, pipe on detail and allow to dry before stringing on to the laces.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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