Spring bouquet traybake
Turn a simple traybake into a floral masterpiece with some clever piping – the perfect cake for a springtime gathering
Lemon thumbprint cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Serves 50
Skip to ingredients
- 250g plain flour
- 85g icing sugarplus about 2 tbsp for dusting
- 1 tsp vanilla extract
- 1 lemonzested
- 150g buttercut into cubes
- 2 egg yolks(freeze the whites for another recipe)
- 200g lemon curd
Nutrition: Per serving
- kcal64
- fat3g
- saturates2g
- carbs8g
- sugars4g
- fibre0.2g
- protein1g
- salt0.06g
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.
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.
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.
