With a crumbly shortbread base, a lemon-curd filling and a fluffy meringue topping, these bite-sized treats will make the most divine afternoon tea snacks. And although they might take a bit of time to get just right, the delicious flavour at the end will make it all worthwhile. Enjoy!
- 1 cup salted butter
- 1/2 cup icing sugar
- 2 tsp pure vanilla extract
- 2 cups plain flour
- 1/4 tsp salt
- 1/2 cup lemon curd
- 2 egg whites
- 1/4 cup caster sugar
- Preheat oven to 160C. In a large bowl, use an electric mixer to beat butter and sugar together until creamy. Add vanilla and beat until combined. Blend in flour and salt, mixing until thoroughly combined.
- Roll 1 1/2 tablespoons of dough into a small ball about 2.5cm in diameter. Place dough ball on a lightly greased baking tray. Repeat process with the remaining dough, placing balls roughly 2.5cm apart. Press down the centre of each ball with a spoon, forming a small depression. Fill each with a teaspoonful of lemon curd.
- Bake for 15-20 minutes or until golden brown. Transfer biscuits immediately to a cool, flat surface. Increase oven temperature to 180C.
- Add egg whites and 1/2 cup sugar to a clean bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Dollop or pipe meringue on top of cooled cookies. Bake for an additional 5 to 8 minutes, or until meringue begins to brown. Cool for 5 minutes before serving.