Recipe details
Prep time
15
min
Cooking time
15
min
Total time
30
min
Ingredients
- 100g soft butter
- 85g icing sugar
- 1 tsp vanilla extract (or use a flavour of your choice)
- 100g plain flour
- 20g cornflour
- 100g lemon curd (or filling of your choice)
- A pinch of salt
Optional: edible flowers for decorating
Instructions
- Firstly pre heat your oven to 170ºc and grease your tin thoroughly to avoid the shortbread sticking.
- In a medium bowl mix the butter and icing sugar until creamy and well combined. Add in the vanilla and cornflour and mix again.
- Add the flour and salt and bring together until you have a smooth, soft dough.
- Either divide the dough by eye, or like I did, weigh it and divide by the number of holes. This made my dough 33g a piece and makes a much neater, uniformed batch. Weigh and roll each piece and place into the tray cavities.
- Make a well in the centre of each dough ball by using the back of a measuring spoon, rolling pin handle or like I used, a pestle and mortar grinder.
- Bake for 15 minutes, allow to cool for 5-10 minutes before turning out of the tray, then leave to cool completely.
- Pipe your filling into each one and either enjoy as they are or sprinkle with edible dried flowers, sprinkles or chopped nuts.
What sized tin should I use?
I find the Masterclass 9 hole muffin tray perfect for this recipe, but you could also use a standard tin and just fill 9 of the holes. Alternatively you could use a mini muffin pan for even smaller bite sized portions (this will make more than 9 portions).
What other flavours could I use?
This recipe works well in many flavours with a few adjustments. Some flavour combinations you could try are:
- Adding some zest to the shortbread dough, be it lemon, lime or orange.
- Using a different extract, for example: almond, rose water, orange blossom or even coconut.
- Pair your shortbread flavour with a tasty filling, such as: jams, Biscoff or Nutella, curds, ganache or even whipped cream and fruit.
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