Citrus butterfly biscuits

Citrus butterfly biscuits

By
From
Boutique Baking
Makes
25 biscuits
Photographer
Georgia Glynn Smith

Beautiful butterflies with a fresh and zesty zing make the perfect accompaniment for an aromatic cup of tea. The clever yet minimal decoration lends an intricate hand-made feel adding a touch of finesse without compromising taste.

Ingredients

Quantity Ingredient
250g unsalted butter, softened
250g caster sugar
pinch salt

For orange biscuits

Quantity Ingredient
2 oranges, finely zested

For lemon biscuits

Quantity Ingredient
3 lemons, finely zested

For lime biscuits

Quantity Ingredient
3 limes, finely zested
1 large egg
500g plain flour, plus extra for dusting
icing sugar, for dusting

Equipment

Quantity Ingredient
Basic baking kit
selection of butterfly cookie cutters
selection of laser-cut cake or cookie stencils, or alternatively use doilies

Method

  1. Preheat the oven to 175°C. Line a baking tray with greaseproof paper.
  2. To make the biscuits

    Place the butter, sugar, salt and preferred zest in a mixing bowl and cream together until smooth and creamy in texture.
  3. Beat the egg lightly in another bowl and slowly add to the butter mixture while whisking until well incorporated.
  4. Sift in the flour and mix until the dough just comes together. Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes or until the dough feels firm and cool.
  5. Place the dough on a floured surface and knead briefly.
  6. Roll out the dough to a thickness of approximately 3–4mm. Using a selection of butterfly cookie cutters, cut out the butterfly shapes and place them onto the prepared baking tray. Chill again for 30 minutes or until cool and firm.
  7. Bake for 6 minutes or until the biscuits are golden brown around the edges.
  8. Once the biscuits are baked, let them rest for about 30 minutes outside of the oven.
  9. To decorate

    Once cool, place either the stencils or the doilies on top of the biscuits. Using a fine sieve, lightly dust the biscuits with icing sugar. Carefully lift the stencils off to reveal the pretty icing sugar patterns.

Tip

  • Always bake biscuits of the same size together on a tray, otherwise the smaller ones will burn while the larger ones are baking.
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