Lemon Curd and Raspberry Tea Biscuits

Honestly, I don’t even know what a “tea biscuit” is or even if it is anything.  But I thought it sounded pretty and fancy so I went with it.

How pretty are these?  Can’t you just imagine ladies sipping their tea and eating these with their crumpets? And speaking of crumpets.  What the heck is a crumpet?! Maybe I need to figure that out and make those sometime.

Anyway, these would be perfect for a bridal or baby shower, or a luncheon, or even Valentine’s Day.

I call these a biscuit instead of a cookie because they really do have that sort of texture. Almost like a short bread.  Sort of crumbly and flaky and not too sweet.  Paired with the sweet and tart lemon curd it is a perfect combination.

For the Biscuits  

• 3 1/2 cups all-purpose flour
• 1/2 cup butter, softened and cut into small pieces
• 2/3 cup sugar
• 1/2 tsp kosher salt
• 4 egg yolks
• 1 tbsp vanilla

Put all of the ingredients into a large bowl and mix until the butter is evenly distributed and the dough is coming together.  (At this point I find it easier to use your hands.)  If the dough is able to form a ball at this stage then you do not need to add any water.  If the dough is still very dry and crumbly add water, 1 tbsp at a time, until it forms into a ball.  Knead dough a few times and form into a ball.  Wrap with plastic wrap and let chill in the refrigerator for at least an hour. Meanwhile make the lemon curd.

Preheat oven to 375 degrees.

Divide the dough into 2 parts.  Roll out the dough on a lightly floured surface to 1/2 inch thick.  Use a 1 1/2 inch round cookie cutter (I used the top of a champagne flute) to stamp out cookies.  Bake in a 375 degree oven for 12-16 minutes until lightly browned.  Allow to cool before assembling.

For the Lemon Curd

• 3 Lemons
• 1 1/2 cups sugar
• 1 stick unsalted butter, softened
• 4 large eggs
• pinch salt

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