Almond & lemon curd buttons
Hidden inside these crumbly biscuits lies a heart of lemon curd, giving an unexpected burst of flavour
Difficulty and servings
Makes about 20
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus chilling
Can be frozen uncooked
- 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.
- 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.
- 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.
Short of time?
Leave out the lemon curd and just roll and stamp out thick, lemony shortbreads.
PER BISCUIT
225 kcalories, protein 3g, carbohydrate 22g, fat 15 g, saturated fat 7g, fibre 1g, sugar 10g, salt 0.21 g
Recipe from Good Food magazine, March 2009.
http://www.bbcgoodfood.com/recipes/9839/
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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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Search Good Food
Chocolate & orange fudge squares
Rich chocolate brownies with a light, carrot cake-style orange topping
14
ratings
Difficulty and servings
Makes about 20
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus chilling
Can be frozen uncooked
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
PER BISCUIT
225 kcalories, protein 3g, carbohydrate 22g, fat 15 g, saturated fat 7g, fibre 1g, sugar 10g, salt 0.21 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
