Birthday Biscuits with Lemon Curd Icing
These biscuits are a mouthful of glorious delight.
The buttery biscuit topped with the creamy tart royal icing and the beautiful pale sprinkles, these are perfect to make for any birthday-no matter what age.
I made these for the lovely Mr Gs birthday, I’m not saying how many years, but it was a fun filled long weekend with more than one celebration, hence the birthday biscuits.
The biscuits themselves are so easy to make, even decorating them is easy, if not a little sticky to ice!
They can be made a day in advance, stored in an airtight container until ready for the birthday celebration.
I used a Silver Spoon royal icing mix for the topping, and it always works for me.
The ratios I use always leaves the icing a little soft so no braking teeth on the big day and the colour of the icing is rather pale because of the type of lemon curd i used.
So the make and depth of colour of lemon curd with have a direct relation to how yellow the icing is.
Go on, give it a go and enjoy your sweet life!
Perfect little biscuits
What You Need
Biscuit
200g Plain Flour – Plus more for rolling
85g Golden Castor Sugar
175g Salted Butter
Icing
250g Royal Icing Sugar
3 Tbsp Lemon Curd
Sprinkles – Optional
Nice thick layer of lemon curd icing
How It’s Done
Heat Oven to 180c
Cover a couple of oven trays with non-stick baking parchment
Place the flour, sugar and butter into a food processor and blitz until it looks like large crumb balls
Turn the dough out and bring the dough together with your hands.
Dust the work surface with a little flour and roll out the dough a little thicker than a £1 coin.
Cut out rounds from using a fluted cutter – See Tip Box
Use a small circle cutter to cut out the middle of the biscuits – See Tip Box
Place the cut biscuits onto the covered oven tray
Place them in the oven to bake for 10-12 minutes – See Tip Box
Once baked, place the biscuits on to a wire rack to cool completely.
I like pale coloured sprinkles
Prepare the icing
Place the lemon curd into a mixing bowl along with the royal icing sugar.
Mix vigorously until it becomes a smooth and creamy consistency
Using an offset spatula (if you have one) cover the top pf the cooled biscuits with the flavoured royal icing.
Once covered, sprinkle with the coloured sprinkles if using them
Leave the icing to set before eating
Confession - i had more than one when i was making them
Tip Box
Cutter – I used a fluted cutter, but it’s up to you which you use and I also used an icing nozzle to cut out the hole in the middle.
Baking – 1) The biscuits should be very pale when baked.
2) Every oven varies, so adjust baking accordingly.
Pretty little biscuits
