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These are the perfect little cookie for when you feel like something indulgent. I’ve filled mine with a luscious lemon curd, but feel free to fill yours with whatever you want. Jam or salted caramel are great alternatives.
3 large free-range eggs
1/3 cup of freshly squeezed lemon juice
60 grams of unsalted butter chopped into small pieces (at room temp)
Zest of 1 lemon
(or you can use store bought lemon curd)
150 grams unsalted butter, at room temperature
75 grams caster sugar
1 teaspoon vanilla extract
1 medium egg
300 grams plain flour
icing sugar for dusting
1 x 7cm & 1 x 2cm round cookie cutters
Curd: In a large stainless steel bowl place sugar, lemon juice and eggs together and whisk till combined. Then place the bowl over a pot of simmering water and whisk constantly until the mixture thickens (about 10 minutes) or until it reaches 70 ℃.
Remove from heat and pour through a fine strainer to remove any lumps.
Whisk the butter into the strained mixture until well combined, finally adding the lemon zest. Cover immediately with plastic wrap to stop a skin forming and let it cool completely. Will keep in fridge for up to 1 week.
Cookies: Preheat the oven to 180°C bake (or 160°C fan bake).
Line 2 baking trays with non-stick baking paper.
Cream the butter, sugar and vanilla in a bowl. Add the egg and mix until combined. Add the flour gradually, mixing until you have a soft dough. Wrap the dough in plastic wrap and chill for 30 minutes.
Remove the chilled dough from the fridge. Cut it in half and return one half to the fridge. Dust the bench with a little flour and roll out the dough to 5mm thick. Use the 7cm cookie cutter to cut out 12 cookies. Use the 2cm cutter to create holes in the centre of each cookie. These will be your tops.
Place them on the baking tray and bake for about 15 minutes or until golden brown. Remove and cool on a wire rack. While the tops bake, roll out the remaining dough and use the 7cm cutter to make 12 bases. Bake these for the same time and then allow them to cool.
Once cooled, place a small dollop of curd in the centre of the base cookie, dust the top cookies with icing sugar and place over the bases.