Easter Egg Cookie Sandwiches with Lemon Curd

Ingredients

125 g butter, softened
1/4 cup (55 g) caster sugar
1 cup (150 g) plain flour
1/4 cup (45 g) rice flour
1 tsp vanilla bean paste
1/3 cup (80mL) lemon curd
Icing sugar, to dust

Method

Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add flour, rice flour and vanilla. Stir until dough comes together. Turn onto a lightly floured work surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Preheat oven to 160 C. Line 2 baking trays with baking paper. Roll out dough on a floured surface to a 3 mm-thick disc. Use a 5 cm oval cutter to cut 28 egg shapes from dough, rerolling excess. Use a 2 cm round cutter to cut a disc from the bottom centre of half the egg shapes, reserving the discs for another use. Alternatively, use a cookie stamp to stamp the egg shapes.

Place the egg shapes on the lined trays. Bake, swapping the trays halfway, for 12-14 minutes or until light golden. Set aside on the trays to cool completely.

Spread the whole biscuits with some lemon curd. Press the remaining cut biscuits on top. Dust with icing sugar. Place the remaining lemon curd in a piping bag fitted with a 1 cm plain nozzle and pipe evenly among the cut biscuit centres.

Credits: Coles

Photo Credits: Coles