Lemon and Passionfruit Spring Biscuit Bonnets
These are such a crowd pleaser because they are so utterly sweet. Although they make look hard they are actually very simple to make – it’s just all about the finishing touches.
Makes 15-20 biscuits
- 110g of unsalted butter, at room temperature
- 55g of caster sugar
- 175g of self raising flour (+ extra for rolling)
- zest of 1 lemon
- juice of lemon
- 8-10 marshmallows, cut in half (I used white ones, but you could use other colours)
- 2-3 tbsp of passionfruit curd
- 300g of icing sugar
- 2 different food colourings
- Flowers and coloured string or ribbon to decorate
- mixing bowl and wooden spoon or electric mixer
- rolling pin
- biscuit cutter
- Lined baking tray (two if you have them, if not, cook them in batches)
- cooling tray with baking parchment underneath
- sharp knife and chopping board
- 2 bowls and spoons
- Preheat your oven to 180 fan/ 350 F/ gas mark 4
- Blend together the butter, flour, sugar and lemon zest in an electric mixer until it gathers into a ball.
- Flour a surface and roll out the pastry until it’s about 5mm thick and shape using your biscuit cutter. Place them on your baking tray leaving some space in between them as they may spread slightly.
- Cook for about 7-10 minutes until golden brown. They may seem a bit squidgy still, however they will crisp up as they cool.
- Whilst they are cooling make your icing add the lemon juice and maybe a little extra water until it is the desired consistency. Split it into two bowls and add your colouring.
- To assemble the biscuits place a blob of the passionfruit curd in the centre and half a marshmallow on top. Cover it in icing, by either dipping the biscuit in upside down or drizzling the icing on top of it which ever you prefer. Leave them to drip dry on the cooling rack with the parchment underneath to avoid any mess.
- Finally wrap your ribbon around the outsides of the biscuit and place a flower decoratively on the side and voila beautiful biscuit bonnets!