Lemon curd or jam cookies

Lottie started making these utterly addictive small, melt in your mouth shortbread and lemon curd, or jam, biscuits. Far too easy to eat more than one.....or two....

Ingredients

• 200 g unsalted butter, softened

• 70 g icing sugar

• 1 teaspoon vanilla extract

• 225 g plain (all purp) flour

• 45 g corn flour

• ¼ teaspoon salt

• ⅓ cup lemon curd or jam of your choice

• granulated sugar to roll (optional)

Method

• 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 or measure (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. Or as Lottie did for her second batch, press a deep heart shaped dent and fill them with jam.

• 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.