John Myers
Ingredients for 1 servings:
- 225 g flour
- 100 g butter
- 50 g sugar
- 1 packet of vanilla sugar
- 1 pack lemon peel, grated
- 1 pinch of salt
- 100g lemon curd
- 5 tbsp lemon curd
- 3 tsp lemon juice
- 75 g powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 52 minutes
for approx. 40 pieces
Put the flour in a mixing bowl. Add the remaining ingredients and mix everything with a mixer (dough hook) first briefly on the lowest speed, then on the highest speed, until you have a smooth dough. Shape the dough into a 40 cm long log, wrap it in cling film and chill for about 1 hour. Line a baking tray with baking paper. Preheat the oven (top/bottom heat: 180 °C, fan: 160 °C). Cut the rolling pin into pieces about 1 cm wide and form them into balls (dough makes 40 balls). Place the balls on the baking tray, spacing them apart, and press indentations into the balls using the handle of a wooden spoon. For the filling, put 5 tablespoons of lemon curd into a freezer bag. Seal the bag tightly, knead the mixture a little, and cut off a small corner. Fill the balls and then bake in the hot oven for about 12 minutes. Let the cookies cool. To make the icing, mix lemon juice and icing sugar together and sprinkle it over the cookies using a teaspoon.
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