These are perfect to bake for your Easter celebrations or over the holidays.
Lemon Shortbread Eggs Recipe
Prep: 30 minutes
Cook: 20 minutes
Makes: 24 biscuits
Ingredients
- 250g butter, diced and softened
- ¾ cup icing sugar
- 1 ¾ cups plain flour
- ½ cup McKenzie’s Rice Flour
- ½ tsp McKenzie’s Baking Powder
- 1 tsp lemon zest
For the yolk:
- 100g store bought lemon curd
- extra icing sugar to dust
Method
- Place butter into the bowl of an electric mixer and beat until smooth. Slowly add the icing sugar, mixing in well.
- Add the flours and baking powder gradually, until all incorporated. Fold in lemon zest. Remove to a lightly floured surface and bring together with your hands. Roll out to ½ cm thickness and use egg shaped cutter to press out shapes and place onto lined oven trays. Refrigerate for at least 20 minutes.
- In the meantime, pre-heat oven to 170°C (150°C fan forced). Bake trays of shortbread for 20 minutes or until just golden underneath. Allow to cool for 5 minutes on trays before transferring them to a wire rack to cool completely.
- To decorate: dust each shortbread with a generous layer of icing sugar. With a small ice cream scoop, place one dollop of lemon curd to resemble an egg yolk.
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