Lemon Curd Shortbread Flowers



  • 225g (8 oz) butter at room temperature
  • 130g (5 oz) sugar
  • 1/2 teaspoon vanilla essence
  • Juice of 1 lime
  • 270g (10 oz) plain flour
  • 1 tablespoon Roots & Wings Organic Lemon Curd
  • 125g (4 oz) Icing Sugar



In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla, half of the lime juice and flour. Mix until a smooth dough forms. Pop the dough into the fridge for 1 hour. 

Preheat the oven to 180C/356F/Gas 4.

Line a baking sheet with parchment paper. Shape the dough into 2.5cm/1 inch balls and space out on the baking sheet. Make an indentation in the centre of each ball, trying not to flatten the dough ball. Fill each one with a heaped 1/4 teaspoon of Lemon Curd. 

Bake for 12-15 mins or until the edges are lightly browned.

Remove from the oven and allow the shortbreads to cool before transferring onto a cooling rack.  

Make up the glaze by mixing the icing sugar with the remaining juice of the lime, plus a little water if needed.  Using a piping bag or a sandwich bag with a hole snipped in the corner, ice the flower petals . Allow the icing to set fully.