Wednesday, January 7, 2009

Lemon Honey Snaps

Makes: 36


4 eggs
3/4 cup caster sugar
3/4 cup lemon juice
2 teaspoons lemon rind
4 ounces (125 g) butter, roughly chopped
1 packet Honey Snaps
12 ounces (375 g) cream cheese

Microwave Method:

1. Beat eggs and sugar in a Pyrex jug.
2. Gradually stir in lemon juice. Add lemon rind and chopped butter.
3. Cook for 6-8 minutes on MEDIUM HIGH, stirring every 2 minutes.
4. Place 6 biscuits on the turntable, cook for 1-1 1/4 minutes on HIGH. Press into patty tins while warm. Allow to cool. Repeat with remaining biscuits.
5. Beat cream cheese until soft. Gradually beat in cooled lemon butter. Refrigerate overnight.
6. Spoon lemon cheese into shaped biscuits.
7. Store in refrigerator.

No comments: