Name: Lemon thumbprint cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 50
Ingredients: 250g plain flour; 85g icing sugar plus about 2 tbsp for dusting; 1 tsp vanilla extract; 1 lemon zested; 150g butter cut into cubes; 2 egg yolks (freeze the whites for another recipe); 200g lemon curd

Ingredients

50 serv.

250g plain flour
85g icing sugar plus about 2 tbsp for dusting
1 tsp vanilla extract
1 lemon zested
150g butter cut into cubes
2 egg yolks (freeze the whites for another recipe)
200g lemon curd

Instructions

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1 Sift the flour and icing sugar into a large bowl. Add the vanilla, lemon zest and a pinch of salt. Rub the butter into the dry mixture using your fingertips until it resembles damp sand, then mix in the egg yolks. Knead everything into a smooth dough. Wrap and chill for at least 1 hr or up to two days.
2 Remove the dough from the fridge and leave at room temperature for 10 mins. Roll the dough into a long sausage shape and cut into 50 equal portions. Roll each portion into a ball and put on a baking sheet lined with baking parchment (you’ll need two or more baking sheets). Using a wooden spoon or your thumb, make an indent in each ball.
3 Heat the oven to 200C/180C fan/gas 6. Fill the indents with ½ tsp lemon curd each. Bake for 12-15 mins, then leave to cool completely on a wire rack. Dust the cookies with icing sugar and serve. Will keep in an airtight container for a week.