Ingredients
Scale
- 250 g unsalted butter (room temp)
- 150 g icing sugar (plus extra for dusting)
- zest of 2 lemons (finely grated)
- 2 egg yolks
- 350 g plain flour
- 100-200 g lemon curd
Instructions
- Beat the butter and icing sugar together until well combined.
- Add the lemon zest, plain flour, and egg yolks, then mix until incorporated.
- Shape the dough into a flattened ball, wrap it up, and refrigerate for at least one hour.
- Preheat the oven to 160ºC fan and line two to four large baking trays with parchment paper.
- Roll the chilled dough to about 1/2 cm in thickness and cut out circles for the biscuits.
- Use a bunny-shaped cutter or any preferred shape for cutting out the biscuits.
- Out of half of the biscuits, cut out a mini heart or bunny shape from the center.
- Re-roll and use up the remaining dough until all is cut.
- Transfer the biscuit shapes to the lined baking trays and bake for 12-14 minutes.
- Let the biscuits cool on the trays after baking.
- Once cooled, spoon a larger teaspoon of lemon curd into the center of the solid biscuits and help it spread out but not to the edges.
- Press the other biscuit halves on top to align them and dust with optional icing sugar.
Notes
Ensure the butter is at room temperature for easier mixing.
You can adjust the amount of lemon curd based on your preference for tartness.
These biscuits can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.