Search

Lemon sherbet jammy dodgers Recipe

Home » Written Recipes » Recipes » Desserts » Biscuits & Cookies » Lemon sherbet jammy dodgers Recipe
Lemon sherbet jammy dodgers

Ingredients

Ingredients
175g cold slightly salted butter, cubed
250g plain flour, plus extra for dusting
100g icing sugar
zest 1 lemon, plus 1-2 tsp juice
1 large egg yolk
23g pack sherbet (I used Dip Dab)
75g slightly salted butter, at room temperature
250g icing sugar
100g lemon curd

Direction

In a food processor, whizz the butter, flour and a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar and lemon zest and whizz again. Add the lemon juice and egg yolk and blend until clumps of dough form around the blades. Keep blending, using the pulse button, until larger balls of dough have formed. Tip out the mixture onto a work surface and knead briefly to bring it together in a smooth ball – don’t overwork it or it will be tough. Cut the dough into 2 equal pieces and pat into flat discs, then wrap in cling film and chill for at least 30 mins. Line 2 baking sheets with baking parchment.

Remove the dough from the fridge 15 mins before you’re ready to roll it. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of
a 50p piece. Use a 6cm cutter to stamp out discs (you should get about 15) and transfer to a baking sheet using a palette knife.

Unwrap and roll out the remaining dough to the same thickness. Stamp out 15 discs and transfer to the second baking sheet. Use a small round cutter (about 1cm) or the end of a piping nozzle to stamp holes from the middle of 15 of the biscuits. Loosely cover the trays with cling film and chill for 15 mins. Heat oven to 180C/160C fan/gas 4.

Bake the biscuits for 15 mins, swapping the trays over halfway through. Remove from the oven, leave to cool for 5 mins, then transfer to a wire rack and leave to cool completely.

Meanwhile, make the filling. Place the butter, sugar and half the lemon curd in a bowl. Mash together, then blend with an electric hand whisk. Transfer to a piping bag and snip off the end, making a 1cm opening. Place the remaining lemon curd in another piping bag and snip off the end to make a slightly smaller hole. Dust a little sherbet over the biscuits with a hole in the centre.

Pipe blobs of lemon filling in a ring shape onto each whole biscuit, leaving space in the centre to fill with lemon curd. Fill the middles, then sandwich a sherbet-dusted biscuit on top of each one. Store in a biscuit tin for 3 days.

You May Like

1580285696 hqdefault

Honey Chilli Fish

A very unique Indo Chinese combination http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana. source

Latest Recipes

Top 10

Chefs Biography

Citrus Baked Fish

Citrus Baked Fish Recipe

Pre-heat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended.

Arabic Chicken Shawarma Sandwich

Arabic Chicken Shawarma Sandwich Recipe

In a bowl combine 3 tbsp Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 tsp white pepper, black pepper and cinnamon and add chicken. Marinate chicken in the refrigerator for at least 30 mins.

Citrus Baked Fish

Citrus Baked Fish Recipe

Pre-heat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended.

Arabic Chicken Shawarma Sandwich

Arabic Chicken Shawarma Sandwich Recipe

In a bowl combine 3 tbsp Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 tsp white pepper, black pepper and cinnamon and add chicken. Marinate chicken in the refrigerator for at least 30 mins.

Italian Lasagna

Italian Lasagna Recipe

Preheat oven to 375 F. Combine Italian sausage, ground beef, onion, and garlic in large skillet.  Cook until sausage is no longer pink and onion is tender and  drain. Stir in next 7 ingredients. Bring to boil.

Porteguese chicken burger

Portuguese Chicken Burger Recipe

Marinate chicken with salt, pepper, paprika, garlic, peri peri sauce and lemon juice for 30 minutes. Preheat grilling pan, fry steak on medium heat until done.Cut burger buns, heat and spread with sauce

eggsandwiches

Egg Sandwiches

Boil eggs and peel the shell of those eggs. Mash with fork; add mayonnaise and Dijon mustard, mix so all incorporated and season with salt & pepper. Layout your bread, divide mixture in half on the two slices

Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce

In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.

fish 1

Fish Kababs Recipe

Put all masala into the chopper and chop it well. Now make patty from the batter. Pour oil into the pan and heat up. Now shallow fry it.