A delicious and nutritious protein packed biscuit for the whole family to enjoy. Can also be made GF if needed! Just the right amount of sweet and sour, they might not even make it into your kids hands!
Suitable from 12 months+
Lemon Curd Biscuits
Ingredients
Lemon Curd Ingredients
- 5 egg yolks
- 2 TBSP honey
- 3 TBSP lemon juice roughly 1 juicey lemon
- 120 grams butter
Biscuit Ingredients
- 1 cup almond meal
- 3/4 cup white spelt flour
- 50 grams butter
- 1 egg
- 1.5 TBSP honey or maple syrup
- 1/2 tsp baking powder
- 1 pinch of salt
Instructions
- Preheat oven to 170C
- Separate the egg yolks from the whites and pour the yolks into a saucepan
- Whisk the egg yolks then add in the butter honey and lemon juice
- Place the saucepan over a low heat, stirring constantly until the mixture thickens
- This will take just over five minutes. The lemon curd is ready once it coats the back of a spoon
- To make the biscuits, add the almond meal, spelt flour, baking powder and salt to a bowl and mix gently to combine
- Melt the honey and butter together over a stovetop on a low heat
- Crack the egg into the dry ingredients and gently whisk
- Pour in the melted butter and honey and mix well to combine
- Begin rolling the mixture into small balls and pressing them down gently into the shape of biscuits on a lined baking tray. With the tip of your finger create a little indent in the middle for the lemon curd
- Fill each biscuit with lemon curd and bake in the pre-heated oven for roughly 12 minutes until slightly golden.
Notes
Able to be frozen: yes however freeze the dough before baking
This batch of biscuits will only use half of this batch of lemon curd so you can either make a double batch of biscuits or halve the lemon curd recipe if you don’t want any leftovers. Although the lemon curd is also so yummy on pancakes too!!
This recipe can also be made gluten free by swapping the recipe to 1 1/4 cup almond meal & 3/4 cup tapioca flour in the place of spelt
Tried this recipe?Let us know how it was!
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