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.[amd-zlrecipe-recipe:84]
For the Shortbread Cookies
- 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
For the Lemon Curd
- 3 Lemons
- 1 1/2 cups sugar
- 1 stick unsalted butter, softened
- 4 large eggs
- pinch salt
For the Cookies
- 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
- Using a microplane, remove the zest from the lemons into a large bowl, making sure not to remove the white part. Add the sugar and butter and cream together. Add the eggs one at a time and mix to incorporate. Juice the lemons and beat into the mixture. Mix in the salt.
- Pour into a saucepan and cook over medium low heat, stirring constantly, until the mixture begins to thicken. This should take about 10 minutes. Pour through a fine sieve to remove lumps and large pieces of zest. Cool in the refrigerator.
- To assemble: Place a dollop of lemon curd on each biscuit and top with a fresh raspberry. Dust with confectioners sugar. Store in the refrigerator if not serving immediately.