A tasty treat. Part of the Ferndale Summer Prosecco Afternoon Tea, these 'extra lemony meringue sandwich cookies' are easy to make and even easier to eat. 50 minutes 12 Easy Ingredients For the biscuits: 250g plain flour 100g rice flour 250g salted butter softened 75g golden caster sugar Finley grated zest of TWO lemons (important) 1 egg yolk For the filling: 200ml double cream 3 tablespoons lemon curd 4 meringue shells, crushed Method You will need a large bowl, cling film, a baking tray, greaseproof paper, a wire rack, whisk and bowl. Sift the flours into a large bowl and make a well in the centre. Add the butter, sugar, lemon zest and egg yolk. Gradually work in the flour using your fingertips until the mixture comes together to form a soft dough. Wrap in cling film and chill for 30 minutes until firm. Preheat the oven to 150C, gas mark 2, and line a baking sheet with greaseproof paper. Dust the work surface with a little flour and roll out the dough into a thickness of 5mm. Cut into disks with a 6cm round cutter and place on the baking sheet. Bake the biscuits for about 30 minutes until a pale golden colour, then transfer to a wire rack to cool. Meanwhile, whisk the cream to soft peaks, then fold through the lemon curd and crushed meringue. Spoon the mixture onto half of the biscuits, then sandwich with the remaining plain biscuits. Enjoy! (400 calories per serving, 27g fat, 17g Salt, 24g carbs) About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
