Five-ingredient lemon pinwheel biscuits
Prep
40m
Cook
35m
makes
20
These no fuss five-ingredient biscuits are crispy, as if you had used puff pastry. They're buttery, salty and sweet with the perfect amount of zing thanks to the lemon curd. Package these up as edible gifts during the holidays or keep them all to yourself.
Ingredients (5)
- 1 cup (150g) plain flour, plus extra, to dust
- 125g chilled salted butter, cut into cubes
- 125g chilled cream cheese, cut into cubes
- 1/3 cup (110g) lemon curd
- Raw sugar, to sprinkle
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.For the pastry, place flour, butter and cream cheese in a food processor. Pulse until mixture looks like chunky sand, then comes together to form a sticky dough. Using lightly floured hands, place dough on a lightly floured surface and gently bring together. Shape into a rectangle, enclose in plastic wrap and refrigerate for 1-2 hours, or overnight.
-
2.On a lightly floured benchtop, roll the pastry out to a 25cm x 35cm rectangle. Spread with lemon curd and, starting at a short end, tightly roll into a log. Wrap and chill for 3 hours, or until firm.
-
3.Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
-
4.Cut the log into 0.5cm slices and arrange on the prepared trays (see recipe notes). Sprinkle with sugar and bake for 30-35 minutes, until brown and crispy on the edges. Cool on trays.
Recipe Notes
Don’t worry if the curd leaks out when cutting and arranging on the baking trays. Use a small spoon to spread over the biscuit before sprinkling with sugar. These biscuits are crispiest on the day but will keep in a container in a cool place for up to 5 days. You can roll the dough up to 4 days in advance and store, wrapped in plastic wrap, in the fridge, or freeze for up to 1 month.
Reviews
Join the conversation
Log in Register