Almond & lemon curd buttons

Almond & lemon curd buttons

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(19 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus chilling

Skill level

Easy

Servings

Makes about 20

Hidden inside these crumbly biscuits lies a heart of lemon curd, giving an unexpected burst of flavour

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per biscuit

kcalories
225
protein
3g
carbs
22g
fat
15g
saturates
7g
fibre
1g
sugar
10g
salt
0.21g

Ingredients

  • 250g butter, softened
  • 140g golden caster sugar, plus extra
  • 1 egg
  • 1 tsp vanilla extract
  • zest 2 lemons
  • 300g plain flour
  • 100g ground almonds
  • a little milk, to seal
  • about 3 tbsp lemon curd
  • flaked almonds, for the top

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins.
  2. Roll out 1 piece of dough on a floured surface to about £1 thickness, then stamp out rounds with a 7cm cutter. Brush all over with milk, then spoon 20p-size blobs of lemon curd into the middle of half of the rounds.
  3. Carefully lay the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Scatter with a little caster sugar and the flaked almonds. Bake for 15 mins until light golden. Repeat with remaining pastry, then squish any offcuts together and re-roll. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

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Comments

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lennybell's picture
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Like others I found the dough sticky and difficult to work with but I was very pleased with the end result. Next time I think I would use slightly smaller cutters as the biscuits were quite large. More lemon curd needed too but still loved them.

Nico_cook's picture
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Soooo,... I baked them yesterday and may I say that I was expecting something quite close to what is displayed on the picture... They are rather like saucers than buttons! But they taste good though! I read all the comments and being aware of the sticky dough, I found my way to work with it: small amount of dough to roll down each time... Works perfect, takes a bit more time, but doesn't go messy! I will have a look again at what is a 7cm cutter because again, does not seem to be the right diameter for buttons! And, final tip: I kept the dough in the frigde overnight...

the-cats-mother's picture

For the benefit of cooks in other countries I'd like to point out that a £1 coin is only an eighth of an inch thick, or 3mm.

soonas's picture

Are people adding the JUICE of 2 lemons rather than the ZEST to the dough as there is nothing else in it really to make it sticky?

eileenjb56's picture
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Delicious. I added more lemon curd.
So many people at work have asked for the recipe

gillybee82's picture

I haven't made these yet but I shall be doing so. I just wanted to say that the height of the £ sign is around 1/4" or just under 1/2cm. I also agree with the suggestion is to allow the mixture to "rest" in the fridge for half an hour. Also I suggest that the mixture should be handled as less possible (wash your hands under a cold tap first). For rolling out, try rolling between 2 sheets of grease proof paper or cling film - a recommendation from THE Paul Hollywood. I love the idea of adding a little Vanilla extract or the lemon zest, both sound lovely (on their own, not together). Can't wait to make them!!!

rachsgoodfood's picture
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I made these biscuits the other day and having read the reviews I put more lemon curd in them than stated, some of them rose in the middle to make little domes but they still tasted yummy.

mandyfoster's picture
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Have just made these biscuits and they are lovely. However, I would agree with other comments in that the dough is a nightmare to work with. I've never made biscuits before, so it was really helpful to know that I was not alone. My advice would be to flour everything really well when rolling out...and persevere! I don't agree that the biscuits are bland though. I thought they tasted lovely. Really light and the lemon zest adds a lovely lemony flavour to the biscuit..with added lemon zing with the lemon curd centres. Yum! Took much longer than 30 mins though....loads of washing and wiping!

streakyfish's picture

Really lovely biscuits. Didn't find the dough to much of a problem as put it in the freezer for an hour before rolling out.

kimroz_7189's picture

I made these last week and they were fantastic. On the advise of another reader I added shavings of white chocolate on top of the lemon curd before I sealed the biscuits. They were amazing. Going to make miniature ones for a party on sat.

flirtinflight's picture
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Delicious! Could eat them all day every day!

nevynevster's picture
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Good recipe, easy to do. We omitted the curd but biscuits were still a big hit

yummer's picture
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These taste fantastic! The dough is extremely sticky so I chilled it in the bowl before mixing it too much or seperating into two halves. I added a little almond extract as I think ground almonds can be quite tasteless. I also put as much lemon curd in as I could and it made a big difference, all the flavours came out very well. I made them quite thin and half of the dough made 15. A bit of a fiddley recipe but well worth the mess and half a pound of extra flour you use rolling them out!

lisajo29's picture

With reference to the sticky dough, I always leave the dough in the mixing bowl, cover with foil and put in the fridge for about an hour to thicken, harden the dough so it's easier to roll out as not sticky! Hope this helps! Can't wait to try these biscuits as love almonds!

gervais's picture
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I have to agree that the dough is very messy to work with and not sure I would bother again. I live in Australia but knew the pound sign,it appears all over the world so a little unfair with the comment after all it is a BBC website!!

ciccina's picture
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Delicious! I love anything lemony and these biscuits are absolutely scrummy!

fatface's picture

I have absolutely NO idea what "pound sign 1" means, but assume it refers to the thickness of a coin I've never seen. I would suggest you use a universal gauge so those of us who access this site from other countries, know what you're talking about.

hicksalison's picture
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Beautifully short biscuits, and the lemon centre is sublime, the reason for only 3 stars is the dough! Awful to work with! Maybe it's because I'm not used to baking, but it was so sticky, I probably used another 100g of flour when rolling out. Worth the effort though.

Frantic Flapjack's picture
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Didn't have any lemon curd so just made plain shortbreads topped with the flaked almonds. Turned out really well - looked just like the picture! Regarding stickiness I think putting in the fridge for a bit longer should do the trick along with extra flour when rolling out.

velasco's picture

I think this recipe is a very good one and the idea of the lemon curd in the middle is great. I added more lemon zest to make
it more lemoney. The dough was a little bit sticky but adding a little more flour there was no problem.

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