These delicious cookies are the perfect way to showcase the bright, zesty flavour of our Lime Passionfruit Curd. Buttery and tender with a hint of lemon zest, each cookie is filled with a generous spoonful of our tangy curd, creating a sweet-tart bite that melts in your mouth. They’re super easy to make, but not so easy to share!
Ingredients (makes 12)
- 250 g Flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt
- 1 tsp Lemon zest
- 180 g Butter, softened
- 200 g Icing sugar
- 1 tsp Vanilla extract
- 1 Egg, large
- Half jar Lime Passionfruit Curd
Method
- In a medium mixing bowl, combine the room temperature butter, lemon zest, powdered sugar, salt, and vanilla extract. Use an electric hand mixer to beat the mixture until it’s smooth and creamy.
- Add the egg and mix until fully incorporated.
- Sift in the flour and baking powder. Mix with a spatula until just combined—avoid over mixing. Make sure no pockets of flour remain.
- Cover the bowl with plastic (or beeswax) wrap and refrigerate the dough for at least 1 hour. Overnight is ideal but not required.
- Preheat the oven to 180°C.
- Scoop 1 heaped tablespoon of dough per cookie. Roll into balls, then press a small indent into each ball using your thumb or the back of a teaspoon.
- Bake the cookies for 10 minutes. Do not over bake—they should remain soft.
- Immediately after removing from the oven, gently reshape the indents using a spoon or thumb.
- Dust cookies with icing sugar. Then spoon about 1 teaspoon of Lime Passionfruit Curd into each indent.
- Serve and enjoy!
