Lemon thumbprint cookies
- Cassie Best
Save recipe
Serves 50
Easy
Prep: 30 mins
Cook: 15 mins
plus 1 hr chilling
A star rating of 5 out of 5.4 ratingsRate
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Make our citrussy cookies for an afternoon tea. You could make them look like fried eggs at Easter simply by dusting icing sugar around the edges
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
-
85g icing sugar
plus about 2 tbsp for dusting
-
1 tsp vanilla extract
-
1 lemon
zested
-
150g butter
cut into cubes
-
2 egg yolks
(freeze the whites for another recipe)
-
200g lemon curd
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Nutrition: Per serving
- kcal64
- fat3g
- saturates2g
- carbs8g
- sugars4g
- fibre0.2g
- protein1g
- salt0.06g
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Method
-
step 1
Sift the flour and icing sugar into a large bowl. Add the vanilla, lemon zest and a pinch of salt. Rub the butter into the dry mixture using your fingertips until it resembles damp sand, then mix in the egg yolks. Knead everything into a smooth dough. Wrap and chill for at least 1 hr or up to two days.
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step 2
Remove the dough from the fridge and leave at room temperature for 10 mins. Roll the dough into a long sausage shape and cut into 50 equal portions. Roll each portion into a ball and put on a baking sheet lined with baking parchment (you’ll need two or more baking sheets). Using a wooden spoon or your thumb, make an indent in each ball.
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step 3
Heat the oven to 200C/180C fan/gas 6. Fill the indents with ½ tsp lemon curd each. Bake for 12-15 mins, then leave to cool completely on a wire rack. Dust the cookies with icing sugar and serve. Will keep in an airtight container for a week.
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A star rating of 5 out of 5.4 ratings
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