Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories179.5 kcal (9%)
Total Fat11.3 g (16%)
Carbs19.3 g (7%)
Sugars11.7 g (13%)
Protein1.1 g (2%)
Sodium6.1 mg (0%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 325F. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until very pale. Add the flour, icing sugar, cornflour, custard powder and lemon rind. Stir until just combined.
OvenPreheatStep 2
Roll 2 teaspoonfuls of mixture into balls and place on the prepared tray, 3cm apart. Use a fork, lightly dusted in cornflour, to gently flatten each ball. Bake for 10 mins or until lightly golden and just cooked through. Set aside on the tray for 30 mins to cool.
Step 3
Place the raspberries in a small saucepan over low heat. Cook for 2 mins or until raspberries break down. Strain through a fine sieve into a bowl.
Step 4
Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the raspberry puree and the extra lemon rind. Beat until well combined.
Step 5
Spread the icing over the flat side of half the biscuits. Spread the jam over the remaining biscuits. Sandwich the biscuits together.
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