I’m normally a chocolate kinda girl. Give me anything with peanut butter and chocolate and that’s even better. So for the June Relief Society meeting we were talking about what kind of refreshments we wanted to serve. (I used to be in charge of organizing these meetings.) This is a UK recipe, so all my American friends I weighed out the ingredients and converted it for you. Do you feel the love??? Especially considering this was my scale…
Any way, we knew it should be light and summery and these biscuits/cookies fit the bill. I’ll warn you now– they are SOOOO good. You might just have to hide this recipe or just give them away. You’re neighbors would thank you.
Lemon Shortbread Biscuits- adapted from The Pampered Chef UK
3/4 C + 2T Butter- softened
1/3 C Sugar
1 1/3 C All-Purpose Flour
2 T Lemon Zest
1/2 C Cream of Wheat-blended to make a fine flour
1 1/4 C Heavy Cream
1/4 C Lemon Curd
6 oz each Raspberries & Blueberries
Heat oven to 350*F/170*C. In the bowl of your stand mixer, cream together the sugar and butter until light and fluffy using your paddle attachment.
Add in the flour, cream of wheat, and lemon zest. Mix until well incorporated and the dough pulls away from the side of the bowl.
Dump out the dough onto a well floured surface. If your kitchen is hot, pop the dough into the freezer for about 5 minutes. This will make rolling out much easier.
Roll out the dough until it’s about 1/4 inch thick. Cut with a 2 in round cookie cutter. Lay on baking sheets, 1/2 in apart.
Bake for 8-10 minutes. The cookies should be light with no hint of brown on them. Do not over bake. Remove from baking sheets immediately and cool on a wire rack.
Meanwhile, in a clean mixing bowl, pour in the whipping cream and whip with a wire whisk until soft peaks form. Add in the lemon curd & whisk until stiff peaks form. Transfer the Whipped Cream mixture to a piping bag & pipe on cookies. Top with raspberries & blueberries.