Lemon Creams

If you like Yo Yo biscuits and lemon you would like these. I prefer them to the traditional Yo Yo biscuit, the biscuit is a little plainer because cornflour is used instead of custard powder and the the lemon and citric acid provide a lovely lemony tang. The white chocolate is creamy and not as sweet as the traditional icing filling, omit the citric acid if you prefer a less lemony flavour. As with many of my recipes, these biscuits are very easily made in a food processor. Place all ingredients together, pulse and then blitz until the dough forms a ball.

Lemon Creams

1 1/3 cups self raising flour 2/3 cup cornflour 1/2 cup icing sugar mixture

250 g butter, soft very finely zested rind of two lemons

Method

Set oven at 170C. Lightly grease oven tray, spray with cooking spray or cover base with baking paper.

Sift flour, cornflour and icing sugar. Add lemon zest.

Rub in butter and work into stiff dough.

Roll into small balls, about a teaspoon of dough and place on an oven tray. Using a fork, flatten each ball a little or the back of a soup spoon if you prefer a smooth biscuit.

Bake at 170C for 15-20minutes, until pale fawn colour.

Cool on cake cooler and join together in pairs with white chocolate and lemon filling. Refrigerate or freeze.

These biscuits are very easily made in a food processor. Place all ingredients together, pulse and then blitz until the dough forms a ball

White Chocolate and Lemon Filling

100 g white chocolate 1 tablespoon butter

1 tablespoon lemon juice Optional generous pinch of citric acid

Method

Melt chocolate and butter together, dissolve the citric acid in the lemon juice and then add to chocolate mixture. Mix well and allow the the chocolate to thicken and firm up enough to spread on biscuits.

Flatten each ball a little with the back of a soup spoon if you prefer a smooth / flat biscuit.