Saturday, 22 November 2014


2 packets butternut snap biscuits
226 grams butter, softened
125 grams cream cheese, softened
120 grams lemon curd
4 1/2 cups icing sugar

extra lemon curd

preheat oven to 170 c

you will need the 1/2 round pattycake tins

lay biscuits over holes of tins and place in oven until soft..around 5 minutes

remove from oven and quickly press biscuits into holes so you have a tart shape.


with an electric mixer, beat butter until creamy.

add cream cheese and lemon curd, beating till smooth.

add in icing sugar in 3 batches beating till well combined.

using the extra lemon curd, place a teaspoon of curd into each biscuit.

pipe or spoon cream cheese mix over top.

refrigerate until needed.

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