A soft and buttery bitesized shortbread cookie filled with a small pocket of sweet and tangy lemon curd. These one bite biscuits are little flavour bombs and are so easy to make.
Time to prepare : 15 minutes (+ 30 minutes chill time) Time to bake: 10 - 12 minutes
Makes: 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)
A dusting of icing sugar, to serve
Equipment
1 x piping bag (not essential - you could also use a ziplock bag) to neatly fill the cookie holes.
A hand held electric mixer (or standing mixer) is 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 spatula to mix everything together until it forms a crumbly dough, then use clean hands in the bowl to bring the mixture together into a smooth dough 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 centre of each dough ball, pressing down about 1/2 way into the cookie.
Fill a piping bag or ziplock bag with the lemon curd and snip the end off with scissors (no need to use a piping tip). Then, pipe the lemon curd filling into the holes until it nearly reaches the top.
Chill in the fridge for at least 30 minutes, this helps to stop the cookies from spreading in the oven and gives them a soft and light texture. Preheat a fan oven to 170ºC.
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 hot tray even once they're out of the oven.
Leave to cool on the baking trays and dust with icing sugar before serving.
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 jams, 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 zesty lemon flavour.
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 baking time.
I love using my homemade lemon curd recipe. I've also filmed a step-by-step video cookalong for lemon curd, showing you everything from how to make it to how to store it on Supper Club's membership platform.