Lemon Myrtle Curd Drop Biscuits | Cornetts Supermarkets

Ingredients

• ¾ cup (65g) UNCLE TOBYS Traditional Rolled Oats
• 150g unsalted butter, room temperature, diced
• 1tsp vanilla essence
• ¼ cup (55g) caster sugar
• 2/3 cup (100g) plain flour
• ¼ cup (40g) wholemeal flour
• 1 egg
• 1 egg yolk
• ¼ cup (60mL) lemon juice
• 2 tsp lemon myrtle
• 60g butter, diced
• Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray with baking paper.
• Place UNCLE TOBYS Traditional Rolled Oats in a food processor or blender and blend until oats resemble grainy flour. Set aside.
• In a large bowl, add butter, sugar and vanilla essence. Using a hand mixer, beat until light and fluffy. Add blended oats, plain flour and wholemeal flour. Using a spatula, mix until just combined.
• Place biscuits in oven and bake for 12-15 minutes or until slightly golden. Once baked, place biscuits onto cooling rack and leave to cool for 25-30 minutes.
• In a small saucepan, place eggs, yolks, sugar, lemon juice and lemon myrtle. Whisk until well combined.
• Place on medium heat, stirring continuously until mixture begins to thicken. Turn off heat, add diced butter, whisk well until butter is melted and combined and the curd has thickened slightly.
• Place a fine sieve over a medium sized bowl. Pour the curd into the sieve, using a spatula to push the curd through. Cover and place in refrigerator until completely cooled.
• To assemble biscuits, place a teaspoon of curd into each biscuit. Enjoy!