Thursday 17 November 2016

Little Lemon and Almond Ricotta Biscuits

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.

Meg










8 comments:

  1. They look so good Meg. I am going to freeze some sliced banana this afternoon to make 'banana ice-cream'. I have been meaning to do this forever and I think today is the day.

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    1. Today is a good day for banana ice-cream, Sherri! I sometimes make a 'mango soft serve' with frozen chunks of mango and I use frozen banana in smoothies...so creamy! Meg:)

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  2. Lucky biscuit connoisseurs in your house... I don't seem to have the energy to deviate from your yummy oatmeal choc chip biscuit recipe these days!

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    1. The biscuit connoisseurs in my house are quite indulged, Lucy. Chocolate chip, lemon and ricotta and almond, jam drops, Anzacs. I'm developing quite a repertoire! Meg:)

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  3. I'll be going to that link too Meg, now that you've shown us your delicious looking biscuits. I'm always looking for new ways to use up the soft cheese I'm constantly making. No doubt there will be some more tweaking going on here too. ;) The choccy as icing is a great idea.!!

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    1. They are scrumptious, Sally. I made another batch this morning and plan on making and freezing some more to take away on holiday with us. A very good way to use up fresh soft cheese. Meg:)

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  4. Your biscuits look delicious Meg...I followed the link and I think your version looks so much better. Will definitely give your recipe a try.

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    1. Hi, Suzie. I think the lemon juice makes the biscuits more lemony! I can never get enough lemon...Meg:)

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