BISCUIT HEAVEN

So easy and made with just five ingredients

Lemon & raspberry bites

MAKES ABOUT 12

For the biscuits

65g (2oz) unsalted butter, at room temperature
25g (1oz) caster sugar
90g (3oz) plain flour

For the topping

12 tsp (4 tbsp) crème fraîche
12 tsp (4 tbsp) Bonne Maman Lemon Curd
12 large fresh raspberries
icing sugar, to dust

1 Preheat the oven to 190°C/Gas Mark 5. Line a baking sheet with baking parchment.

2 Beat the butter and sugar together until smooth, then stir in the flour to form a smooth paste.

Put the paste