Michael's Lemon & Rosemary Biscuit Bars recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Candy thermometer
- Piping bag
- Piping nozzle
- Pastry brush
- Chocolate mold
- Offset spatula
- Rolling pin
- Kitchen scale
- Plastic wrap
- Parchment paper
- Baking sheet
- Mixing bowl
- Saucepan
- Pan
- Wooden spoon
- Whisk
- Chef's knife
- Measuring spoon
- Measuring cup
- Oven
Ingredients
- 2 tsp chopped rosemary needles
- 60g caster sugar
- finely grated zest of 1 unwaxed lemon
- 60g plain flour
- 60g self-raising flour
- 115g unsalted butter
- 50g cornflour
- 2 large eggs
- 100g caster sugar
- juice and finely grated zest of 2 unwaxed lemons
- 60g unsalted butter, diced
- 450g 70% dark chocolate, broken into pieces
- 2 platinum-grade gelatine leaves
- 85g egg white
- 150g caster sugar, plus 1 tbsp for the egg white
- 1 tsp glucose
- 1 tsp Sicilian lemon extract
- 50g icing sugar
- 1 tbsp gin
- 12 rosemary sprigs
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