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Googy-egg biscuits

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The kids will love creating and sharing these cute googy-egg biscuits. Made with zesty lemon curd, they’re a tasty treat.

  • Serves24
  • Cook time15 minutes
  • Prep time30 minutes, + Cooling & 30 mins chilling time
Six googy egg biscuits

Ingredients

  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 1 1/2 cups (225g) plain flour
  • 1 tsp vanilla bean paste
  • Lemon curd, to decorate
  • Icing sugar, to dust

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Method

  1. Step 1

    Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour and vanilla. Beat until the mixture just comes together. Turn onto a floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

  2. Step 2

    Roll out dough on a lightly floured surface until 3mm thick. Cut egg shapes from the dough and place on the lined trays. Cut a small 1.5cm disc from half the egg shapes. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Cool completely.

  3. Step 3

    Spread the whole biscuits with a little lemon curd and top with remaining biscuits with holes. Dust biscuits with icing sugar. Spoon a little more lemon curd into the holes to fill to the top.

Googy-egg biscuits

Googy-egg biscuits
  • Serves24
  • Cook time15 minutes
  • Prep time30 minutes, + Cooling & 30 mins chilling time
Ingredients
  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 egg
  • 1 1/2 cups (225g) plain flour
  • 1 tsp vanilla bean paste
  • Lemon curd, to decorate
  • Icing sugar, to dust
    Description

    The kids will love creating and sharing these cute googy-egg biscuits. Made with zesty lemon curd, they’re a tasty treat.

    Method

    1. Step 1

      Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour and vanilla. Beat until the mixture just comes together. Turn onto a floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

    2. Step 2

      Roll out dough on a lightly floured surface until 3mm thick. Cut egg shapes from the dough and place on the lined trays. Cut a small 1.5cm disc from half the egg shapes. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Cool completely.

    3. Step 3

      Spread the whole biscuits with a little lemon curd and top with remaining biscuits with holes. Dust biscuits with icing sugar. Spoon a little more lemon curd into the holes to fill to the top.