Jumbles with a White Chocolate Lemon Drizzle
Soft on the inside and crunchy on the outside, these biscuits taste beautifully zesty. The sweet but sharp chocolate drizzle makes for a lovely contrast.
Afternoon Tea, Snack
biscuits, cookies, lemons, white chocolate
golden caster sugar
(I used cardamom sugar)
freshly ground almonds.
White Chocolate Drizzle
(I used G&B)
Place the dry ingredients into a large bowl.
Grate in zest from the lemon.
Cut butter into pieces and rub it into the flour mixture until it resembles breadcrumbs.
Add enough milk to form into a soft dough.
Cover the dough and leave in the fridge or other cold place to firm up for an hour.
Divide the dough into 12 pieces and roll each one into a stick shape just under a cm thick.
Form into figures of eight and place on a baking tray.
Bake for 12 minutes at 180℃ until lightly golden, then place on wire rack to cool.
Melt the chocolate in a bowl placed over hot water with 1 tbsp lemon juice.
Remove from the heat and stir until smooth.
Drizzle over the jumbles.
Adapted from Paul Hollywood's British Baking
Recipe from Choclette @Tin and Thyme