I considered just eating these for dinner! They are so buttery with just enough sweetness to tickle the tongue😘.
Lemon and Honey Tea Biscuits with Lemon Curd and Raspberry Filling (Gluten Free) – for tea or anytime.😍
I just wish I had some left because they literally melt in your mouth with the buttery-ness!
Both the lemon curd filled and the raspberry jam filled are so yummy, it’s hard to choose which to have!
Use homemade lemon curd or purchase your favorite to use in the recipe
I have many friends who have been gifting me with glorious bags of lemons! I love lemon anything, so this has been so wonderful to have these on hand, especially with the prices of groceries lately.
Whipping up a batch of lemon curd is fairly easy with this recipe, plus I love using part honey in the recipe, as it doesn’t tend to spike my blood sugar as much. Check out the recipe in the link below, if you are interested.
I also use Trader Joe’s Lemon Curd, which is also quite good. It’s great when you don’t have the time to make a batch, and it still tastes so good.
Lemon and Honey Tea Biscuits with Lemon Curd and Raspberry Filling (Gluten Free & Melt in Your Mouth)
- parchment for rolling and baking
- cellophane wrapping to chill
- 1-2 baking sheets
- 1 cup butter, **chilled, cut into cubes salted **if using unsalted butter add 3/8 teaspoon salt
- ¼ cup brown sugar, packed
- 2 tbsp powdered sugar
- 1½ tbsp honey
- 1 tbsp lemon zest divided in 2
- 2 tbsp cornstarch gf
- ½ cup Bob's Red mill Organic Brown Rice Flour, gf or other gluten free brown rice flour or sorghum flour
- ½ cup Bob's Red Mill Sweet Rice Flour, gf or other gluten free white rice flour
- ½ cup Bob's Red Mill Tapioca Flour, gf or other gluten free tapioca starch
- ½ cup gluten free 1 to 1 flour Bob's Red Mill or Cup 4 Cup or equivalent
- 2-3 tbsp lemon curd
- 2-3 tbsp raspberry jam
- In a stand mixer bowl or in a large bowl using a hand mixer, cream together the butter, sugars, honey, and half of the lemon zest.
- In another bowl, stir together the gluten free 1 to 1 flour, brown rice flour, white rice flour, tapioca flour, cornstarch, and salt if using unsalted butter.
- Add the flours to the mixer bowl gradually, beating on medium speed until thoroughly combined and forms a ball. Divide the ball into two pieces.
- Make a 1/2" flat disc out of each piece. Press the remaining lemon zest onto the tops of the discs. Wrap each in cellophane and refrigerate for 1½-2 hours.
- When ready to proceed, preheat the oven to 325° F, with the rack in the center.
- Roll one dough piece out at a time, between floured parchment paper, to 1/4" thick. Using cookie cutters, cut into shapes. Move with a spatula to a parchment lined baking sheet or rimmed stone pan. Using your thumb or pointer finger, make an indent in the center of the cookie. Add a small amount of lemon curd or raspberry jam. Continue with remaining dough.
- Bake for 16-23 minutes, depending on baking sheet and the thickness of the dough. Remove to a wire rack to cool when light golden brown. Cool completely before dusting with powdered sugar around the filled center of each cookie. Store in an airtight container for up to 5 days for best freshness.