Fancy a biscuit? These lovely, light and lemony ones are perfect for afternoon tea. They are quick and easy to make, moist and delicious and lend themselves to a sweet, white chocolate dollop on top.
Afternoon Tea Time Treat!
I love finding new recipes that are well received by the biscuit connoisseurs in my family. I discovered this recipe by following one of the "crumbs" (links) that Rhonda Hetzel left in one of her Down-to-Earth Weekend Reading posts.
The "trail" led me to this recipe but, as seems to be my habit, I tinkered with it...just slightly! I substituted white spelt flour for the plain flour. Instead of 3/4cup of sugar, I only used 1/2 cup and correspondingly increased to 3/4cup almond meal. I also added approximately two tablespoons of lemon juice in addition to the lemon rind. I mixed the juice in a little at a time after beating the ricotta, sugar and butter and before adding the egg.
As for the icing, I just quickly melted some white chocolate buttons and dolloped that on top when the biscuits were cool. A sprinkle of coconut and they were ready to be sampled by aforementioned biscuit connoisseurs. One exclaimed, "Oh, yum!" and the other didn't lick the "icing" off first (as he's been known to do). Another drooled slobberishly while watching his human companions gobble up "his" afternoon tea.
All that was left was an empty plate. A sure signal to make these again soon.