Lemon Shortbread Eggs

Name: Lemon Shortbread Eggs
Prep time: 30 min
Cook time: 20 min
Yield: Serves 24
Ingredients: 250g butter, diced and softened; 3/4 cup icing sugar; 1 3/4 cups plain flour; 1/2 cup McKenzie's Rice Flour; 1/2 tsp McKenzie's Baking Powder; 1 tsp lemon zest; 100g store bought lemon curd; Extra icing sugar to dust

Serves 24

Prep 30 mins

Cook 20 mins

250g butter, diced and softened 3/4 cup icing sugar 1^3/4cups plain flour 1/2 cup McKenzie's Rice Flour 1/2 tsp McKenzie's Baking Powder 1 tsp lemon zest

For the yolk:

100g store bought lemon curd Extra icing sugar to dust

Step 1

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.

Step 2

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 to a wire rack to cool completely.

Step 3

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.