Almond & lemon curd buttons

Almond & lemon curd buttons
Hidden inside these crumbly biscuits lies aheart of lemon curd, giving an unexpectedburst of flavour

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:15 mins
    • Plus chilling
  • Easy
  • Makes about 20

  • Freezable (Can be frozen uncooked)

Nutrition: per biscuit
low insalt0.21g


  • 250g butter, softened
  • 140g golden caster sugar, plus extra
  • 1 egg
  • 1 tsp vanilla extract
  • zest 2 lemons
  • 300g plain flour
  • 100g ground almond
  • a little milk, to seal
  • about 3 tbsp lemon curd
  • flaked almonds, for the top


  • 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.

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