Lemon Curd Cookies


  • 120g soft butter
  • 120g icing sugar
  • 1 large egg, beaten
  • 1 tsp vanilla or almond extract
  • 225g plain flour, plus extra for surface
  • 50g cornflour
  • 25g ground almonds
  • 1 jar Chivers Lemon Curd
  • 2 tbsp icing sugar for dusting the cookies


  1. Preheat the oven to 180C/160Fan. Grease and Line a couple of large baking trays.
  2. Cream the butter and icing sugar together with an electric whisk until well combined, then beat in the egg, vanilla or almond extract, flour, corn flour & ground almonds. Continue mixing until it all comes together to form a soft dough.
  3. Sprinkle your work surface and a rolling pin with flour and roll the dough out to a large rectangle.
  4. Cut into shapes of your choice. Using a circle cutter cut circle shapes from the dough. Using a smaller star cutter cut a star shape into half of the circles.
  5. Place the shapes on a lined baking tray and bake for 8-10 minutes or until slightly firm and very pale golden around the edges. Remove from the oven and leave to cool on the tray for 5 minutes, then carefully remove and place on a wire rack to cool completely.
  6. When the cookies have completely cooled, spread a little lemon curd over each one of the whole cookies, then liberally dust icing sugar over the “window” part of the cookies. Place the sugar dusted cookie on top of the jam filled ones. Decorate the plate with the remaining smaller star shape cookies

Lemon Curd Cookies