Shortbread Cookies with Lemon Curd Filling

01Method

1. 1

   Combine the flour and almond flour in a mixing bowl, then stir in both sugars and the lemon zest.

2. 2

   Create a well in the centre of the dry ingredients, crack the egg into it, and distribute the chilled butter pieces around the mixture.

3. 3

   Using a knife or pastry scraper, work the ingredients together until crumbly, then quickly form the mixture into a smooth dough with your hands.

4. 4

   Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for approximately 30 minutes.

5. 5

   Heat the oven to 160°C and line two shallow baking trays with parchment paper.

6. 6

   Place the dough between two sheets of parchment paper and roll it out to a thickness of 3–4 mm.

7. 7

   Cut out circles approximately 5 cm in diameter. From half of these circles, cut out a small heart shape from the centre. Place the cut-out shapes on one tray and the whole circles on another, keeping in mind the cut versions will bake slightly faster.

8. 8

   Gather any remaining dough scraps, roll them out again, and cut additional cookies. Chill both trays in the freezer for 10 minutes before baking to prevent spreading.

9. 9

   Bake the cookies for 10–15 minutes until lightly golden, then cool them on a wire rack.

10. 10

    Spread lemon curd on each whole circle, dust the cut-out shapes with powdered sugar, and gently sandwich them together.