Almond & lemon curd buttons

Almond & lemon curd buttons

  • Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes about 20

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

  • Freezable (Can be frozen uncooked)
Nutrition: per biscuit
HighlightNutrientUnit
kcal225
fat15g
saturates7g
carbs22g
sugars10g
fibre1g
protein3g
low insalt0.21g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
SHORT OF TIME?

Leave out the lemon curd and just roll and stamp out thick, lemony shortbreads.

Goes well with

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    Rating: 4 out of 5.31 ratings
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