Filled Easter egg shortbread cookies with lemon curd

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix flour and baking powder. Add butter in pieces, egg, sugar and vanilla sugar and knead briefly. Chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of 2-3 mm. Use an egg cutter (approx. 5 x 7 cm Ø) to cut out approx. 52 biscuits, knead the rest of the dough again and roll out and cut out again

2. 2

   Spread the biscuits on 2 baking trays lined with baking paper and bake them one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Take out and let cool on a cake rack

3. 3

   Put the lemon curd into a pot and let it simmer for 1-2 minutes while stirring. Remove from the heat and let it cool down while stirring occasionally

4. 4

   Wash and halve the lemon. Squeeze 1/2 lemon. Put icing sugar in a shot. Add lemon juice and mix to a thick glaze. Put the icing in a freezer or disposable piping bag and cut off a small corner

5. 5

   Put 1 teaspoon of lemon curd on each half of the biscuits, place a 2nd biscuit on top and squeeze together a little. Decorate the Easter cookies with icing and rub lemon peel over them. Dust with icing sugar shortly before serving

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
25 g

FATS
7 g

PROTEINS
2 g