Almond & lemon curd buttons

Almond & lemon curd buttons

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(26 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

    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
    Eggs

    Egg

    egg

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

  • 1 tsp vanilla extract
  • zest 2 lemons
    Lemon

    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

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, questions and tips

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soonas
25th May, 2013
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
16th May, 2013
5.05
Delicious. I added more lemon curd. So many people at work have asked for the recipe
gillybee82
4th May, 2013
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
18th Mar, 2013
4.05
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
17th Mar, 2013
4.05
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
10th Mar, 2013
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
13th Dec, 2012
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
4th Nov, 2012
5.05
Delicious! Could eat them all day every day!
nevynevster
12th Oct, 2012
4.05
Good recipe, easy to do. We omitted the curd but biscuits were still a big hit
yummer
9th Oct, 2012
4.05
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!

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