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Cook: 12 - 15 minute | Servings: Makes 30


  • 250 g unsalted butter, chopped at room temperature
  • ½ cup icing sugar, sifted
  • 2 cups plain flour, sifted
  • ½ cup custard powder
  • ⅔ cup lemon curd

Preheat oven to moderate 180°C. Lightly grease and line 2 oven trays with baking paper.
In a large bowl, using electric mixer, beat butter and icing sugar until light and fluffy.
Sift flour and custard powder together and fold into creamed mixture.
Roll level tablespoonfuls of mixture into balls.
Arrange 3 cm apart on trays.
Flatten lightly with back of spoon. (lightly dusted with flour)
Press a deep thumbprint into the
center of each biscuit.
Bake 12 – 15 minutes until golden. Cool on tray 5 minutes then transfer to a wire rack to cool completely.
Drop a teaspoon of lemon curd into the center of each biscuit to serve.
Store in airtight container.

Ek het myne met ‘n drukkertjie kleiner gedruk nadat dit gebak was om almal ewe groot te kry.
Strooi versiersuiker oor voordat jy dit vul met suurlemoensmeer.

Photo: Wilna Dorfling

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