These subtly spiced biscuits are sure to become a new favourite. Crisp biscuit sandwiching smooth marzipan, topped with a citrussy curd centre, they’ll brighten up any afternoon tea. We bought our PME flower cutter in a set from Amazon, £3.70 for 6.
These pretty, spiced biscuits are layered with marzipan and lemon or orange curd to mimic the flavours of a Simnel cake. They are the perfect thing to treat your guests to this Easter time.
For more Easter baking inspiration, we have plenty of cakes bakes to try.
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Yields:
12
Prep Time:
40 mins
Cook Time:
35 mins
Total Time:
1 hr 15 mins
Cal/Serv:
206
Ingredients
For the biscuits
100g
butter, softened
100g
light brown soft sugar
1
large egg
1/2tsp.
vanilla extract
225g
plain flour, plus extra to dust
11/2tsp.
mixed spice
150g
golden marzipan
1
-2tbsp icing sugar, plus extra to dust
75g
lemon or blood orange curd, we used Harvey Nichols Blood Orange
You will also need
8cm flower cutter, see intro
Directions
Step 1For the biscuits, in a large bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla. Add the flour and mixed spice and beat until just combined, then tip on to a work surface and bring together into a disc using your hands. Wrap and chill for 30min.
Step 2Line 2 large baking sheets with baking parchment. Lightly flour a work surface and roll out dough to 2mm thick. Stamp out 24 x 8cm flower shapes, re-rolling trimmings as needed. Place on the lined sheets, spacing slightly apart. Using a 2.5cm round cutter or template, stamp/slice out centres of each flower. Chill for 30min.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 10-12min, or until lightly golden around the edges. Leave to cool on the baking sheet for 5min, then carefully transfer to a wire rack to cool completely. Reduce oven to 110°C (90°C fan) mark 1/2 (or as low as it will go).
Step 4Lightly dust a work surface with icing sugar and roll out the marzipan to about 3mm thick. Stamp out 12 x 8cm flower shapes, re-rolling trimmings as needed. Place a marzipan flower on all the solid biscuits then top with a the remaining biscuits. Return to the oven for 20min. Transfer to a wire rack to cool completely.
Step 5Dust the biscuits liberally with icing sugar. Pipe or spoon curd into the daisy centres and serve.
TO STORE:
Keep in an airtight container at room temperature for up to 3 days, layered between sheets of baking parchment.
Per biscuit:
Calories: 20g
Protein: 3g
Total fat: 8g
Saturates: 4g
Carbs: 30g
Total sugars: 18g
Fibre: 1g
Get baking this Easter with our biscuit and cookie recipes! Both kids and adults will want to get stuck in 🐣
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
