Name: Almond & lemon curd buttons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes about 20
Cuisine: British
Ingredients: 250g butter softened; 140g golden caster sugar plus extra; 1 egg; 1 tsp vanilla extract; zest 2 lemons; 300g plain flour; 100g ground almond; a little milk to seal; about 3 tbsp lemon curd; flaked almonds for the top

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Almond & lemon curd buttons

Almond & lemon curd buttons

Jane Hornby

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Makes about 20

Easy

Prep: 15 mins

Cook: 15 mins

Plus chilling

A star rating of 4.2 out of 5.40 ratingsRate

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

Freezable (Can be frozen uncooked)

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A star rating of 4.4 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

250g butter

softened
140g golden caster sugar

plus extra
1 egg
1 tsp vanilla extract
zest 2 lemons
300g plain flour
100g ground almond
a little milk

to seal
about 3 tbsp lemon curd
flaked almonds

for the top

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Nutrition: per biscuit

kcal225
fat15g
saturates7g
carbs22g
sugars10g
fibre1g
protein3g
salt0.21g

low

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.2 out of 5.40 ratings

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