Lemon & Raspberry Bites
FOOD + DRINK Taking the Biscuit cont...
Lemon & Raspberry Bites
Recipe by: Bonne Maman, bonnemaman. co. uk
Makes: 12 bites Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
For the biscuits:
• 65g unsalted butter, room temperature
• 25g caster sugar
• 90g plain flour
For the topping:
• 4 tbsp crème fraîche
• 4 tbsp Bonne Maman Lemon Curd
• 12 large fresh raspberries
• Icing sugar, to dust
Method:
1. Heat the oven to 190 ° C / 170 ° C( fan) and line a baking sheet with baking parchment.
2. Beat the butter and the sugar together until smooth, then stir in the flour to form a smooth paste.
3. Put the paste between two sheets of lightly floured baking parchment and gently roll out until the paste is about 1cm thick.
4. Stamp out small, bite-sized rounds and place on the baking sheet. Re-roll the trimmings to cut more rounds. Chill in the fridge for 20 minutes.
5. Bake the shortbread for 10-12 minutes or until pale golden. Set aside to cool on a wire rack.
6. Spoon the crème fraîche onto each shortbread round. Add a generous spoonful of lemon curd and top with a fresh raspberry. Dust with icing sugar just before serving.
7. Alternatively, put all the ingredients out in small bowls on a platter and everyone can make their own bites.
TOP TIP: The shortbread rounds will keep well in an air-tight container for a week. The assembled bites will keep chilled in the fridge for 15-20 minutes before serving. You can make the bites using different fruits e. g. blueberries or strawberries. Mini shortbread rounds are available to buy in most supermarkets for an extra speedy treat.
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