Perfect when you have losts of lemons on the tree, and perfect for a spring lunch dessert. The original recipe comes from Delicious, but I have changed it to make it easier.
You do need to cool it in the tin, and the syrup needs to be cold so don't forget these steps! You will need some time to bake, cool then finish the cake.
This is called a "hot chocolate tart" and I saw it on Adam Liaw's TV show and is an Elizabeth Hewson recipe.. It's so easy you could make it on holidays, you don't even have to melt the butter for the crust.
This recipe is for biscuits that hold their shape and icing that sets hard! Note: using PURE icing sugar not icing sugar mixture for this.
Sugar Biscuit Dough
Preheat over to 180C
Beat 125g soft butter and 110g caster sugar and 1 egg until JUST COMBINED (do not overbeat).
Add 225g Plain Flour and 1tsp vanilla bean paste.
Beat until it just comes together, then kneed until smooth.
Cover with clingwrap and chill for 30 minutes.
Roll out about 3mm thick and cut out shapes.
Royal Icing
Whisk 1 egg white and 1teaspoon of lemon juce in electric mixer.
Slowly add 240g pure icing sugar, increase speed to high for 5-7 minutes until it is a thick paste. Cover with clingwrap until it is being used.
Add colour as required and decorate biscuits as simply or complicated as you like.
