Ingredients

The following ingredients have 4 Servings
  • 200 g unsalted butter, softened ((1 ¾ sticks / 7oz) )
  • 70 g icing (powdered) sugar ((½ cup / 2.5oz) )
  • 1 teaspoon vanilla extract
  • 225 g plain (all purp) flour ((1 ¾ cups / 8oz) )
  • 45 g corn flour (cornstarch) ((⅓ cup / 1.6oz) )
  • ¼ teaspoon salt
  • ⅓ cup lemon curd
  • granulated sugar to roll (optional)

Instruction

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
  • Beat together the butter and sugar (you can use a stand mixer with paddle attachment or an electric handheld beater).
  • Add the vanilla and mix through.
  • In a separate bowl, whisk together the flour, cornflour and salt
  • Add the flour mix to the butter mix in 3 parts, gently mixing between each until just incorporated.
  • Use a cookie scoop (approximately 1 tablespoon) and roll balls of dough.
  • Roll them in a little granulated sugar, then place them on the prepared tray.
  • Use your thumb to press a deep dent (slowly) into each cookie and fill it with lemon curd.
  • Bake for 10 minutes until just starting to brown on the edges, then let them cool for 10 minutes before transferring to a wire rack to cool completely.