LEMON CURD THUMBPRINT COOKIES

Makes: 6-8
Total time: 45 minutes

Ingredients:

For the lemon curd:

~ 2 large eggs

~ ¼ cup freshly squeezed lemon juice

~ Zest of 1 lemon

~ 2–3 tbsp maple syrup (adjust to taste)

~ 2 tbsp unsalted butter, softened

For the cookies:

~ 120 g unsalted butter, softened

~ ⅓ cup maple syrup

~ 1 tsp vanilla bean paste or ½ tsp vanilla bean powder

~ Zest of 1 lemon

~ 1⅓ cups spelt flour

~ ¼ tsp baking soda

~ Pinch of salt

Method:

1. Prepare the lemon curd first. Fill a small saucepan with a few centimetres of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
2. In the bowl, whisk together eggs, lemon juice, lemon zest, and maple syrup. Cook over the simmering water, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Remove from heat and stir in the softened butter. Transfer to a small jar or container and let cool completely to thicken further.
3. Preheat oven to 175 °C and line a baking tray with baking paper.
4. In a bowl, cream together the butter, maple syrup, vanilla, and lemon zest until smooth.
5. In a separate bowl, whisk together spelt flour, baking soda, and salt.
6. Fold the dry ingredients into the butter mixture until a soft dough forms.
7. Roll dough into small balls and place on the prepared tray. Press a small indentation into the centre of each ball with your thumb or a teaspoon.
8. Bake for 12–15 minutes, until edges are lightly golden. Allow to cool completely on a wire rack.
9. Once cookies are cooled, spoon a small amount of the prepared lemon curd into each indentation. Enjoy! 

Notes: Store in an airtight container in the fridge for up to 4 days.