The kids will love creating and sharing these cute googy-egg biscuits. Made with zesty lemon curd, they’re a tasty treat.
Note: + Cooling & 30 mins chilling time
- 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
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.
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.
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.