This recipe is easy and fun to make, ideal for bakers of all abilities. The texture of the cookies is soft and crumbly, and the lemon curd adds a burst of flavour that complements the sweetness of the cookie. They’re perfect for sharing at social gatherings or with a cup of tea.
Ingredients:
- 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 quark
Method:
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In a bowl, whisk together the flour and lemon zest.
In another bowl, cream the butter and 85g icing sugar until light and fluffy. Whisk in the vanilla extract and egg yolks.
Gradually fold in the flour mixture until just combined.
Roll the dough into small balls about 1cm in diameter and place on the prepared baking tray.
Use your thumb to make a notch in the centre of each ball.
Bake for 10-12 minutes or until lightly golden around the edges.
Remove from the oven and, if the indentations have puffed up, gently press them down again.
Leave the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
When cooled, fill each indentation with lemon curd and dust with the remaining icing sugar.
