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Blackcurrant Kisses
Melt-in-the-mouth lemon shortbreads sandwiched together with blackcurrant curd are the perfect afternoon tea treat.
Ingredients
- 175g butter, room temperature
- 80g icing sugar
- 2 large egg yolks
- 1 lemon
- 250g plain flour, plus extra for dusting
- For the filling:
- 100g butter, room temperature
- 80g icing sugar, plus extra to dust
- 8-10 tsp blackcurrant curd
Prep: 40 mins + chilling | Cook: 10-12 mins
Method
1. Chop 175g butter into a mixing bowl. Sift in 80g icing sugar. Use electric beaters to beat them together until they're pale, soft and creamy.
2. Beat in the egg yolks, one at a time, until the mixture looks silky. Finely grate in the lemon zest and beat to combine. Keep the zested lemon for later.
3. Sift in the flour and add a pinch of salt. Use a wooden spoon to combine the dry ingredients with the wet ones to make a soft dough. Shape the dough into a flat round, wrap in baking paper and chill in the fridge for at least 1 hr or overnight.
4. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line two large baking trays with baking paper. Take the biscuit dough out of the fridge and let it warm for 10-15 mins to soften slightly.
5. Dust your work surface with flour and roll out the dough to a ½cm thickness. Use a 6cm biscuit cutter to stamp out 16 rounds, then use a 3cm cutter to stamp small rounds out of the middle of these biscuits. Transfer the biscuits with holes in the middle to a baking tray, leaving a small gap between each biscuit.
6. Squash the rounds you cut out of the biscuits into the biscuit dough trimmings. Reroll the trimmings and cut out another 16 rounds using the 6cm cutter. Arrange these biscuits on the second baking tray. Bake both trays for 10-12 mins or until the edges are just golden and the biscuits look a little crusty – don't overbake them, they will crisp up as they cool.
7. When the biscuits are ready, remove from oven and let them cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
8. To make the filling, chop 100g butter into a mixing bowl. Sift in the icing sugar. Add a small squeeze of juice from the zested lemon. Use electric beaters to beat them together till you have a smooth buttercream.
9. To assemble the cookies, spread ¾ tsp buttercream on a round biscuit base. Top with ½-¾ tsp bkackcurrant curd. Take a biscuit with a hole in the middle and gently press it down on top of the blackcurrant curd. The buttercream and curd will sandwich the biscuits together. Repeat with the remaining biscuits, buttercream and curd.
10. The biscuits will keep for up to 3 days in an airtight tin. Dust with icing sugar just before serving.
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