Name: Italian lemon biscuits with mascarpone filling
Cook time: 20 min
Total time: 20 min
Ingredients: 170 gram butter, softened; 3/4 cup loosely packed brown sugar; 1/2 cup caster sugar; 1 1/2 cup plain flour; 1/2 teaspoon baking soda; zest from 4 lemons; 2 tablespoon lemon juice; Filling; 100 gram mascarpone, whipped to smooth; 1/2 cup icing sugar; juice and zest from 2 lemons

Italian lemon biscuits with mascarpone filling

These chewy, lemony biscuits are a fantastic treat on their own with a cup of tea. Sandwiching them together with mascarpone icing is just plain naughty, but is simply divine

Ingredients

170 gram butter, softened

3/4 cup loosely packed brown sugar

1/2 cup caster sugar

1 1/2 cup plain flour

1/2 teaspoon baking soda

zest from 4 lemons

2 tablespoon lemon juice

Filling

100 gram mascarpone, whipped to smooth

1/2 cup icing sugar

juice and zest from 2 lemons

Method

1.Preheat oven to 180°C. Line 1-2 oven trays with baking paper.

2.Beat the butter and sugars together until light and creamy.

3.Stir in the flour and baking soda, then mix in the lemon zest and juice.

4.Drop dessertspoonfuls onto the tray, leaving plenty of room for spreading.

5.Bake for 6 minutes, remove from the oven and give the tray a bang (a trick of Mum’s to make them chewy!). Return to the oven and cook for a further 10-12 minutes until golden brown.

6.Cool, then remove from the tray.

Filling

7.Mix the mascarpone, icing sugar and lemon juice and zest together until smooth. When the biscuits are cold, sandwich the biscuits together with a dollop of the mixture.