- 120 g (4 oz) Butter
- 120 g (4 oz/generous 1/2 cup) Raw cane sugar
- 3 Egg yolks
- 1 TSP VANILLA EXTRACT
- 150 g (5 oz/1-1/4 cups) Plain (all-purpose) flour + a little extra
- 150 g (5 oz/1-1/2 cups) blanched ground almonds
- PINCH OF SALT
For the Lemon Curd
- Grated zest and juice of 1 lemon
- 90 g (3 oz/scant/ 1/2 cup) Raw Cane Sugar
- 1 Egg
- 60 g (2 oz) Soft butter, diced
- 1/4 tsp ground turmeric, to taste
- For the lemon curd, put all the ingredients into a small saucepan and mix well. Warm up on a low heat, stirring constantly, until the mixture thickens. To check whether the curd is ready, dip a wooden spoon in and blow. If a wave-like pattern forms that is reminiscent of a rose, remove the pan from the stove. Whilst the curd is cooling it will further thicken, taking on a spreadable consistency. Fill into a sterilised jar and allow to cool.
- For the dough, cream the butter and sugar together. Blend in the egg yolks and the vanilla extract, then add the flour, almonds and salt. Work everything into a smooth dough, wrap in cling film (plastic wrap) and allow to rest in the fridge for 1 hour.
- Preheat the oven to 175ºC (340ºF/gas 3). Roll out the dough on a floured work surface to a thickness of about 4 mm (1/8 in) and press out stars, then make a hole in the middle of half of the biscuits (cookies). Place the biscuits on a baking sheet lined with baking parchment and bake for about 10 minutes until golden. Take out of the oven and allow to cool on the baking sheet. Spread lemon curd on the biscuits without a hole, and place a biscuit with a hole on each of them. Dust with icing sugar and store in a tin.
- Icing (confectioner’s) sugar
- Star-shaped cookie cutter
More from Let it Snow:
Recipes excerpted with permission fromLet it Snow by Agnes Prus, published by Hardie Grant Books October 2019, RRP $11.99 hardcover.