Lemon Splits
- 2/3 cup (151g) butter, softened
- 2/3 cup (126g) soft light brown sugar, packed
- 1 large free range egg, beaten
- 2 tsp vanilla extract
- 1/2 TBS gingerbread spice (see notes)
- 2 cups (280g) plain all purpose flour
- 1/2 tsp baking powder
- lemon curd
- 1 cup (130g) icing sugar
- 1 TBS lemon juice, or as needed to thin
- the finely grated zest of one lemon
HOW TO MAKE YOUR OWN GINGERBREAD SPICE:
- 2 TBS ground allspice
- 2 TBS ground cinnamon
- 2 TBS ground ginger
- 1 TBS ground cloves
- 1 TBS ground nutmeg
Mix all of the above ingredients together to combine well. Place into a airtight container and keep stored in a dry, dark place. Will keep well for up to six months.
Are you as fond of lemon bakes as I am? If so, you might also enjoy the following scrumptious lemon recipes:
BUTTERMILK LEMON PUDDINGS - One of my favorite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake. This is a dessert I used to make fairly often when entertaining at the Manor down south. I think lemon is a common love of ladies. These are very simple to make. The recipe serves two people generously, but can easily be multiplied to serve more.
DOUBLE LEMON DRIZZLE LOAF - This is a a Lemon Drizzle Cake that is quite different to all of the rest that I have seen out there. Its a lovely moist loaf, filled with LOTS of lovely lemon flavors. Flavors from the pureed cooked lemon in the loaf, to that candied lemon syrup sinking into the cake and lightly coating the surface. Not to mention that lovely lemon icing drizzle. Its fabulously tasty!
Lemon Splits
- 2/3 cup (151g) butter, softened
- 2/3 cup (126g) soft light brown sugar, packed
- 1 large free range egg, beaten
- 2 tsp vanilla extract
- 1/2 TBS gingerbread spice (see notes)
- 2 cups (280g) plain all purpose flour
- 1/2 tsp baking powder
- lemon curd
- 1 cup (130g) icing sugar
- 1 TBS lemon juice, or as needed to thin
- the finely grated zest of one lemon
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla. Stir in the gingerbread spice.
- Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.
- Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.
- Spoon the lemon curd into the indentation of each log. Do not over fill the curd expands when it heats and you will end up with a mess.
- Bake in the preheated oven for 15 to 20 minutes. Cool slightly,
- Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.
- Finely graze the zest over the cookies before the glaze sets.
- Using a sharp knife or pizza cutter, cut into 1 inch diagonals while still warm.
- Store in an airtight container.
TO MAKE YOUR OWN GINGERBREAD SPICE:
2 TBS ground allspice
2 TBS ground cinnamon
2 TBS ground ginger
1 TBS ground cloves
1 TBS ground nutmeg
Mix all of the above ingredients together to combine well. Place into a airtight container and keep stored in a dry, dark place. Will keep well for up to six months.
Did you make this recipe?
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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2024/03/lemon-splits.html
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