I know they LOOK like cookies, but really they are more like a biscuit. Probably best eaten with a hot cup of Earl Grey tea, curled up in your favorite chair with a good book. They're quite tasty, and very adorable.
The dough needs to be made the day before, and refrigerated overnight. The first step is finding some reliable helpers. Luckily I'm never short on those.
Here's the full recipe, then below I'll post some pictures and tips for how we made them. I got the original recipe on Pinterest (of course) but had to tweak it a bit as it was in british measurements.
:: Lemon Raspberry Tea Biscuits ::
Ingredients
2 cups flour
1 tsp baking powder
½ cup sugar
5 tbsp. unsalted butter, softened
1 cup sour cream
½ tsp vanilla
1 egg
Zest of 1 lemon
Raspberry preserves
Powdered sugar
Directions
1. In a large bowl whisk together flour, baking powder and sugar.
2. Add the butter, sour cream, vanilla, egg and lemon zest. Work dough together in hands to form a sticky dough.. Wrap dough in saran wrap and refrigerate overnight.
3. Preheat oven to 325F, grease 2 cookies sheets or use silicon mats.
4. Roll out dough to 2-3 mm (it will rise slightly in oven) and cut out using linzer cookie cutter, half of them with center shape, half without.
5. Bake 10-12 minutes until pale golden brown, transfer to a wire rack to cool. (cookies will be quite soft.) Once cooled, put 1 tsp or so preserves on complete cookie, sandwich with shaped cookie.
6. Dust with powdered sugar to finish.
Ingredients
2 cups flour
1 tsp baking powder
½ cup sugar
5 tbsp. unsalted butter, softened
1 cup sour cream
½ tsp vanilla
1 egg
Zest of 1 lemon
Raspberry preserves
Powdered sugar
Directions
1. In a large bowl whisk together flour, baking powder and sugar.
2. Add the butter, sour cream, vanilla, egg and lemon zest. Work dough together in hands to form a sticky dough.. Wrap dough in saran wrap and refrigerate overnight.
3. Preheat oven to 325F, grease 2 cookies sheets or use silicon mats.
4. Roll out dough to 2-3 mm (it will rise slightly in oven) and cut out using linzer cookie cutter, half of them with center shape, half without.
5. Bake 10-12 minutes until pale golden brown, transfer to a wire rack to cool. (cookies will be quite soft.) Once cooled, put 1 tsp or so preserves on complete cookie, sandwich with shaped cookie.
6. Dust with powdered sugar to finish.
If you like to create a BIG mess in your kitchen getting flour in every available surface, then this is the recipe for you.
FLOUR is going to be your best friend with this recipe, so have it readily available. Cover your working countertop, your rolling pin and just forget the mess. It cannot be stopped or contained.
When you pull the dough out of the fridge, it will be STICKY. (hence the need for flour.) It reminded me of pizza dough. Use lots of flour to work with it as you roll it out. Again, use your helpers...they don't mind getting messy. *grin*
Roll the dough out fairly thin (2-3mm) and use your linzer cookie cutter.
(side note: Mylo is making piles of flour in the above picture. He thought this was incredibly helpful to me and was having a BLAST. He kept saying how much he LOVES to bake cookies with me and that this is the best day ever. *melts heart*)
When you bake them, let the edges just get slightly golden. I found that 13 minutes was the perfect amount of time.
Before putting the "sandwiches" together, take the top biscuit with the shape and dip it into or sprinkle powdered sugar on it.
Now I'm all set for a tea party. Any takers?
I've been really into baking cookies lately. I've never been much of a baker. But I'm finding it incredibly satisfying and relaxing. In therapy they always tell you to find activities that bring you personal satisfaction to occupy your time and mind. For me right now that's baking! Then giving the goods away to my friends in cute little boxes.
Let me know if you try this recipe! Be sure to include pictures of your messy kitchen so I don't feel so bad about the disaster I made in mine.
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