Week 26, Bake 26.
I haven't baked biscuits in ages and recently thought that my bakes were just getting a bit too repetitive; pastry, bread, pastry, bread etc... so I thought that this week would be a biscuit week. So I decided to make lemon Iced Gems, the brilliant treat from my childhood.
Makes approximately 60 Iced gems
- 150g of salted butter
- 100g of caster sugar
- the juice and zest of a lemon finely grated
- 75g of full-fat cream cheese
- 300g of plain flour
- a good pinch of baking powder
- 100g of icing sugar
- 50g of butter (for butter cream icing)
- a splash of milk
- food colouring
- Put the soft butter into a large mixing bowl and beat until light and fluffy.
- Now add the caster sugar and continue beating.
- Pop the lemon zest in and mix it in until evenly dispersed.
- Now beat in three teaspoons of the lemon juice and the cream cheese. (Save the rest of the lemon juice for icing).
- Sift the flour and baking powder into the mixture and carefully fold it in, using your hands to make a firm dough.
- Wrap in cling film and let it rest in the fridge for 20 minutes. At this point you can divide it up if you wish to freeze it.
- Pre-heat the oven to 180c and remove the dough from the fridge.
- Lightly flour a surface, then make the dough into a long sausage and continue to make the sausage thinner and thinner until it is about 1-1 1/2 inches wide.
- Now flour a knife and slice the dough to make discs. Put the discs onto a baking sheet and cook for 5-10 minutes (or until the discs become lightly golden in coloured).
- Now cool them on a wire rack whilst you prepare the icing.
- Beat the butter into a small bowl and slowly add in the icing sugar. Once it is all incorporated add a splash of milk.
- Divide the icing into bowls then add in a drop of the colour into each (to make them into pastel colours like Iced Gems).
- Mix it in then using a large star shaped piping nozzle, pipe a dollop onto each of the biscuits.
- Now your done, pop them into your mouth and eat them!