Earl Grey & Lemon Curd Egg-shaped Cookies
Prep: 20 minutes | Rest: 3 hours Cook: 12 minutes
Making these delicious cookies can be a fun activity for the family. The dough is infused with lemon zest and Earl Grey tea for a flavourful combination.
120g icing sugar, plus more for dusting Finely grated zest of 1 lemon
1 tsp Earl Grey tea leaves or the contents
of 1 tea bag
220g unsalted butter, diced
2 medium free-range egg yolks 300g plain flour
100g lemon curd, store-bought, at room
temperature
Mix the icing sugar, lemon zest and Earl Grey tea and set aside for 5-10 minutes for the flavours to infuse the icing sugar.
Cream the butter and infused icing sugar. Add the yolks and flour and mix well. Wrap the soft and sticky dough in plastic wrap, flatten slightly, and chill in the fridge for at least 3 hours or overnight.
Preheat the oven to 180C. Roll out the dough on a lightly floured surface to about 5mm thickness and cut out the biscuits using an egg-shaped cookie cutter. Use a 3cm round cutter to cut a small circle in the middle of half the biscuits.
Place all the biscuits on a baking tray lined with baking paper and bake for about 12 minutes or until golden. Place carefully on a cooling rack.
Spread some lemon curd thickly on top of the biscuits with no holes, dust the other biscuits with icing sugar and sandwich them together. Makes about 10 large biscuits