Lemon thumbprint cookies

Lemon thumbprint cookies

Make our citrussy cookies for an afternoon tea. You could make them look like fried eggs at Easter simply by dusting icing sugar around the edges
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 50 persons

Ingredients

Instructions

  1. Step 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. Step 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. Step 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.