Name: Oaty lemon biscuits
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 32 servings
Cuisine: Bake
Ingredients: 375 ml castor sugar; 250 ml butter soft; 1 eggs extra-large; 5 ml vanilla extract; 560 ml flour cake; 5 ml Baking powder; salt pinch; lemon zest only; 250 ml oats; lemon curd

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Ingredients (10)

375 ml	castor sugar
250 ml	butter — soft
1	eggs — extra-large
5 ml	vanilla — extract
560 ml	flour — cake
5 ml	Baking powder
	salt — pinch
	lemon — zest only
250 ml	oats
	lemon curd

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Method:

Cream the castor sugar and the butter together.
Add the egg and vanilla and beat together until light and fluffy.
Sieve the cake flour, baking powder and salt together and add with the lemon rind and oats to the butter mixture. Mix until it forms a dough.
Cover the dough, and chill in the fridge for at least an hour (or up to a week).

Pre-heat the oven to 190°C.

Roll the dough out on a lightly floured surface to about 3mm in thickness.
Cut out using biscuit cutters and place the biscuits 2cm apart on un-greased baking trays.

Bake the biscuits in the pre-heated oven for 8 minutes or until the biscuits are slightly browned.
Remove from the oven; cool down for a minute or 2 before transferring to wire racks to cool completely.
Spread one half of the biscuits with lemon curd and top each one with another biscuit. (The biscuits can be served without the filling)

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

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