Almond & lemon curd buttons
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes about 20
Skip to ingredients
Showing items 1 to 3 of 6
- 250g buttersoftened
- 140g golden caster sugarplus extra
- 1 egg
- 1 tsp vanilla extract
- zest 2 lemons
- 300g plain flour
- 100g ground almond
- a little milkto seal
- about 3 tbsp lemon curd
- flaked almondsfor the top
Nutrition: per biscuit
- kcal225
- fat15g
- saturates7g
- carbs22g
- sugars10g
- fibre1g
- protein3g
- salt0.21glow
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.
