A light and soft shortbread cookie with a small pocket filled with sweet and zingy lemon curd. These one bite biscuits are little flavour bombs and are so easy to make.
Time to prepare: 15 minutes + 30 chill time Time to bake: 10 - 12 minutes
Serves: 30 cookies
Ingredients
180g butter, softened
220g caster sugar
1 egg
300g plain flour
1/2 tsp baking powder
Pinch of salt
6 tbsp lemon curd (or any other filling, see recipe notes for ideas)
Equipment
1 x piping bag (not essential - could also use a ziplock bag) to neatly fill the cookie holes
Electric beaters (hand held or a standing mixer) for steps 2 & 3 are great but not a must-have, these can still be done by hand.
Method
Grease and line a baking sheet with baking paper and set to one side.
In a mixing bowl beat the butter until it's pale and smooth with an electric mixer (or by hand for 1 - 2 minutes). Add the sugar and beat again until light and fluffy.
Add the egg and mix again until combined.
Sieve in the flour, baking powder and salt. Use a wooden spoon to bring the mixture together into a dough, using your hands to help bring it into a ball.
Pinch off about 2 tsp of mixture and roll into a small ball, they should be about the size of a ping pong ball. Repeat with the remaining dough, placing them onto the prepared baking sheet.
Use your little finger to make a small dent in the dough, it should go about 1/3 - 1/2 of the way down into the cookie. Pipe your filling into the holes until it nearly reaches the top.
Chill in the fridge for at least 30 minutes. Preheat a fan oven to 170C.
Bake the cookies for 10 - 12 minutes, until the edges turn very lightly golden. It's okay if they look a little pale - they'll continue to bake on the tray.
Leave to cool and enjoy!
Nutritional Information
(per filled cookie)
118 calories
2g protein, 16g carbs, 4g fat
Good to know:
To make these gluten-free use a certified GF flour.
You can use the end of a wooden spoon instead of your finger to make the hole if you prefer.
If you don't have something to neatly pipe the filling in, using a teaspoon works great too.
These are so versatile with the option to use different fillings such as jam, Nutella, Biscoff and salted caramel as some of my favourite alternative options. You can also add the zest of 2 lemons to the dough mixture for an extra refreshing twist.
Store baked cookies in an airtight container for up to 1 week.
Store baked cookies in the freezer for up to 3 months. Defrost overnight.
Store unbaked cookies in the freezer for up to 3 months. Bake from frozen, adding 2 minutes to the cooking time.
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