Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 141.6
- Total Fat: 7.6 g
- Cholesterol: 40.1 mg
- Sodium: 63.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 0.2 g
- Protein: 1.5 g
View full nutritional breakdown of Spoon-dent Biscuits with Lemon Curd calories by ingredient
Spoon-dent Biscuits with Lemon Curd
Submitted by: IMELDASHOEQUEENIntroduction
From Donna Hay Magazine***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 35
Ingredients
-
BISCUITS
180g butter, softened
1 cup caster sugar
1½ tsp vanilla extract
1 egg
2 cups flour, sifted
½ tsp baking powder
LEMON CURD
½ cup lemon juice
125g butter, chopped
1 cup caster sugar
3 eggs, beaten
Directions
Preheatthe oven to 180ºC.
To make the lemon curd, place the lemon juice, butter, sugar and eggs in a heatproof bowl over a saucepan of repidly simmring water. Cook, stirring continuously, for 20 minutes or until the mixture has tickened slighly. Refrigerate until cool and thick.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to form a dough. Roll 2 teaspoons of the mixture into balls. Place on baking trays lined with baking paper, allowing room for the biscuits to spread. Press deep dents into the middle of the bals with the back of a small teaspoon, wetting the teaspoon if the dough starts to stick. Fill each of the indents with ½ teaspoon of the cooled lemon curd. Bake for 8-10 minutes or unti golden.
Number of Servings: 35
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
To make the lemon curd, place the lemon juice, butter, sugar and eggs in a heatproof bowl over a saucepan of repidly simmring water. Cook, stirring continuously, for 20 minutes or until the mixture has tickened slighly. Refrigerate until cool and thick.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to form a dough. Roll 2 teaspoons of the mixture into balls. Place on baking trays lined with baking paper, allowing room for the biscuits to spread. Press deep dents into the middle of the bals with the back of a small teaspoon, wetting the teaspoon if the dough starts to stick. Fill each of the indents with ½ teaspoon of the cooled lemon curd. Bake for 8-10 minutes or unti golden.
Number of Servings: 35
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
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