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Lemon curd shortbread
Lemon curd shortbread
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • Melted butter or margarine, to grease
  • 125g butter, at room temperature
  • 1 tsp finely grated lemon rind
  • 2.20 gm vanilla essence
  • 185g (1 1/4 cups) plain flour
  • 10.00 gm rice flour
  • 20.00 gm almond meal
  • 80ml (1/3 cup) lemon curd
Instructions:
  • Preheat oven to 160°C. Lightly grease 24 mini muffin pans with melted butter or margarine.
  • In a small mixing bowl, whip butter, sugar, lemon rind, and vanilla essence with an electric beater until light and creamy. Transfer the mixture to a large bowl.
  • Combine plain flour and rice flour, then sift over the butter mixture. Add almond meal and stir with a wooden spoon until a soft dough forms. Use your hands to gently knead the mixture in the bowl until it forms a ball.
  • Form dough into petite balls, similar in size to small cherry tomatoes, and arrange in greased muffin pans. Gently press down to line the base of each pan. Use your thumb's tip to create a 1cm-deep well in each.
  • Bake until golden in preheated oven for about 25 minutes.
  • Once out of the oven, allow the pans to cool for 2 minutes. Use your thumb to make a deep indentation in the biscuits. Fill each indent with 1/2 teaspoon of lemon curd. Let the biscuits cool in the pans for an additional 10 minutes before transferring them to a wire rack using a small metal spatula to cool completely.

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