Shortbread Filled with Lemon Curd

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Lemon curd or raspberry preserves

• Baking & Spices

  • 4 oz (1/2 cup, 120 g granulated sugar
  • 10 oz (2 1/4 cups, 275 g cake flour
  • 1 tbsp Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 8 oz (2 sticks, 1 cup, 225 g unsalted butter, unsalted

Found on baking-sense.com

Description

Ingredients

• 8 oz (2 sticks, 1 cup, 225 g) unsalted butter, room temperature
• 4 oz (1/2 cup, 120 g) granulated sugar
• 1/4 teaspoon salt
• 10 oz (2 1/4 cups, 275 g) cake flour
• 1/2 cup (5 oz 135g) Lemon curd or raspberry preserves
• 1 large egg for egg wash
• 1 tablespoon granulated sugar for finish

Directions

• Combine the butter, sugar and salt in a mixer bowl and mix until softed and combined, do not aerate
• Add the flour and mix just until a dough is formed
• Split the dough into 2 equal portions
• (At this stage the dough can be wrapped and refrigerated or frozen for later use)
• Preheat the Oven to 325°F convection or 350°F regular
• Place a 1/2 sheet of parchment paper off to the side on the work surface
• On another area of the work surface roll one disc of dough into a 12 round (1/8 thick)
• Transfer to the rolled dough to the parchment sheet
• Spread the curd over the the dough round, leaving a 1/2 border around the edge
• Brush the border with egg wash
• Roll the other dough to a 12 round
• Roll the 2nd dough round onto the rolling pin and unroll onto the curd covered bottom layer
• Use a paring knife or pizza cutter to trim the ragged edges of the shortbread round
• Use a fork to crimp and glue together the edges (to make sure the filling wont leak out)
• Prick the shortbread all over with the fork to create steam vents
• (At this stage the round can frozen for later use)
• Use a long serrated knife to lightly score the shortbread into 12 wedges, being careful not to cut through the top layer
• Sprinkle the shortbread round with 1 tablespoon granulated sugar
• Bake until the dough is lightly golden and baked through
• Allow to cool to room temperature and cut along score lines