recipe
Lemon Myrtle Curd Drop Biscuits
Lemon Myrtle Curd Drop Biscuits
45 mins
45 mins
24 biscuits
INGREDIENTS
Biscuits
- ¾ cup (65g) UNCLE TOBYS Traditional Rolled Oats
- 150g unsalted butter, room temperature, diced
- 1tsp vanilla essence
- ¼ cup (55g) caster sugar
- 2/3 cup (100g) plain flour
- ¼ cup (40g) wholemeal flour
Curd
- 1 egg
- 1 egg yolk
- ¼ cup (55g) caster sugar
- ¼ cup (60mL) lemon juice
- 2 tsp lemon myrtle
- 60g butter, diced
METHOD
Biscuits
- Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray with baking paper.
- Place UNCLE TOBYS Traditional Rolled Oats in a food processor or blender and blend until oats resemble grainy flour. Set aside.
- In a large bowl, add butter, sugar and vanilla essence. Using a hand mixer, beat until light and fluffy. Add blended oats, plain flour and wholemeal flour. Using a spatula, mix until just combined.
- Divide biscuit dough into 12 equal parts. Using your hands, roll dough into 12 balls and place on prepared baking tray, evenly spaced apart. Using your finger of back of a measuring teaspoon, press into the balls to form an indent.
- Place biscuits in oven and bake for 12-15 minutes or until slightly golden. Once baked, place biscuits onto cooling rack and leave to cool for 25-30 minutes.
Curd
- In a small saucepan, place eggs, yolks, sugar, lemon juice and lemon myrtle. Whisk until well combined.
- Place on medium heat, stirring continuously until mixture begins to thicken. Turn off heat, add diced butter, whisk well until butter is melted and combined and the curd has thickened slightly.
- Place a fine sieve over a medium sized bowl. Pour the curd into the sieve, using a spatula to push the curd through. Cover and place in refrigerator until completely cooled.
- To assemble biscuits, place a teaspoon of curd into each biscuit. Enjoy!
TIP: Any left over curd can be frozen.