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Almond & lemon curd buttons

Almond & lemon curd buttons

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(25 ratings)

Prep: 15 mins Cook: 15 mins Plus chilling

Easy

Makes about 20
Hidden inside these crumbly biscuits lies a heart of lemon curd, giving an unexpected burst of flavour

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per biscuit

  • kcal225
  • fat15g
  • saturates7g
  • carbs22g
  • sugars10g
  • fibre1g
  • protein3g
  • salt0.21g
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Ingredients

  • 250g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar, plus extra
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • zest 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g plain flour
  • 100g ground almond
  • a little milk, to seal

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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.

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Comments (35)

gervais's picture
3

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
4

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
3

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
4

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.

cherrytree's picture

I reackon that I am a very experienced cook who loves a challenge. These biscuits certainly were not easy, they were impossible to roll out even between two sheets of non stick paper, the mixture needed constant re-chilling and now they are out of the oven they look a mess. I have NEVER been let down by a recipe on here before. I followed it to the letter as well.What a huge huge disappointment!

julia11019's picture
4

Same problem with the dough - largely solved as above by adding extra flour as I rolled them out. The end result though was just delicious! (with or without the lemon curd, as I made some of both)

mkelledy's picture
5

Lovely Biscuits, I also had problems with the dough and had to use extra flour when rolling out. My family and neighbours loved them and I have been asked for the recipe a number of times.

glasgow's picture
4

Didn't have any problems with the dough, next time I'm definately going to be generous with the lemon curd and I made them a little bit thick this time so next time I'll make sure to roll the dough a bit thinner so that the biscuits are lovely & crisp. Will make again.

hannahbella's picture
2

plus forgot to say the dough was a nightmare to use / roll out etc

hannahbella's picture
2

I agree in a fab idea but too bland. Also think worth adapting recipe to a slightly better dough but still going with lemon curd centres as this element to the biscuit was lovely

notmum's picture
4

Nice idea, a little bland though, maybe more curd is the answer, I think next time I may give the lemon a miss and try a little almond extract and filling with raspberry jam, or maybe try chopped hazelnuts with a little nutella in the middle! I had no trouble with the dough but I did use butter and I did chill well, I think this could be a very adaptable recipe.

snoogans888's picture
4

I found the dough really sticky (not sure if this was because I used Stork marg instead of butter) so I added 2-3oz extra flour.

The biscuits were very nice and I would try making these again. I would also add more lemon curd.

corinnahubbard's picture
4

This was a lovely recipe although I think I didn't put enough curd in so I'd advise to go crazy with the curd! Also my add white choc chips next time for some added naughtiness.

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