Lemon Curd & Coconut Biscuits
250g unsalted butter, softened
¾ cup (180g) caster sugar
1 tsp vanilla extract
3 cups (450g) plain flour
1 egg
120g moist coconut flakes
⅓ cup store-bought lemon curd
Preheat oven to 160°C Fan.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat until pale. Add vanilla and flour and beat until just combined. Roll into a 5cm diameter log shape and wrap in plastic. Refrigerate for 30 minutes until firm.
Whisk egg with 1 tablespoon of water in a bowl. Place coconut in another bowl.
Cut dough into 1.5cm thick slices and dip in egg wash, then into the coconut and toss to coat. Transfer to a baking tray lined with baking paper. Repeat with remaining dough.
Make an indentation in the top of each biscuit and place half a teaspoon of lemon curd into each hole. Bake for 15 minutes until golden. Cool on tray.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
