Lemon Butter & Lemon Almond Biscuits = Scrumptious

Lemon Curd or Butter

One of my favourite spreads growing up was lemon butter.  On toast it is delicious BUT used in lieu of jam in Bakewell slice is THE bomb.


I found a few recipes on pinterest that did not have refined sugar in the ingredients.  


But due to not being able to have honey I swapped the 1/3 C honey for 1/3 C Rice Malt syrup.
After a few hours in the fridge, it was perfect.



For those that would like to try Lemon Bakewell Slice, here a link to what looks like a good recipe. (This is a normal refined sugar recipe) Lemon Bakewell Slice


Once I had strained the lemon curd through a sieve, I was left with around 1/4 C of zesty goodness.  Not wanting to throw this out I Chucked it in a bowl with around 1 1/2 C wholemeal flour, 1/4 C Rice malt syrup, 1/4 maple syrup, approx. 1/2 C melted butter, 1 egg.  Mixed it all up with a wooden spoon, roll into balls and then pushed the ball on to almond flakes for topping.  Popped in the oven on 160 degrees Celsius and baked until lightly brown.  The almonds fell off when handled.




But WAIT, there's more.

Miss 18 and I had an ingenious idea to mix the lemon butter with cream cheese and put it between 2 biscuits.

Scrumptious!!!!






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