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Photography: Nassima Rothacker

Photography: Nassima Rothacker

Recipe: Raspberry biscuits with lemon coriander curd

Lottie Storey January 24, 2017

Lemon coriander curd teamed with the sour tang of raspberry biscuit is no cake substitute but a delectable treat in its own right

Makes 20
FOR THE CURD:
Finely grated zest and juice of 2 large lemons
2 tbsp coriander seeds
100g caster sugar
20g cornflour
3 egg yolks, beaten
25g unsalted butter, softened

FOR THE BISCUITS:
80g unsalted butter, softened
80g caster sugar
2 tbsp milk
2 tsp freeze-dried raspberry powder* 
1⁄4 tsp vanilla bean paste
150g self-raising flour, sifted
60g custard powder

1 To make the curd, put the lemon zest and juice, coriander seeds, sugar and cornflour in a saucepan with a pinch of salt and heat gently until the sugar dissolves. Bring to the boil, then immediately take the pan off the heat. Stir in the beaten egg yolks, then set the pan over a very low heat, whisking continuously. Cook for 3–4 mins, whisking all the time, until nice and thick.
2 Take the pan off the heat and whisk in the butter until it is all fully incorporated. Strain the curd through a sieve into a clean bowl and leave to cool.
3 Preheat oven to 180C/Fan 160C/350F. Line two baking trays with non-stick baking parchment.
4 To make the dough, in a bowl, cream the
butter and sugar with an electric whisk until light and creamy. Add milk, raspberry powder and vanilla and beat until well combined. Add the sifted flour and custard powder and mix to a soft dough.
5 Roll 1 tbsp of dough into a ball and place it on a prepared tray. Repeat until you have around 20 balls. Use the back of a small measuring spoon to make an indentation in each ball. Fill each hole with 1⁄2 tsp of
curd. (Any leftover curd will keep, refrigerated, in an airtight container for up to 3–4 weeks.) Bake the filled biscuits for 15 mins. Transfer them to a wire rack and leave to cool completely. Keep in an airtight container for up to four days.

* If your supermarket doesn’t stock freeze-dried raspberry powder, search online – it is readily available from specialist stores and some health food shops.

Recipe from The Cardamom Trail by Chetna Makan (Mitchell Beazley). 

 

More from the January issue:

Featured
Jan 24, 2017
Recipe: Raspberry biscuits with lemon coriander curd
Jan 24, 2017
Jan 24, 2017
Jan 22, 2017
Winter Skin Tonic
Jan 22, 2017
Jan 22, 2017
Jan 20, 2017
Recipe: DIY tortilla chips
Jan 20, 2017
Jan 20, 2017

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InEating Tagsissue 55, january, biscuits, lemon curd
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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