Ingredients:

• 1/2 cup softened unsalted butter
• 1/4 cup ginger syrup
• 1 egg, yolk only
• 1/2 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1 & 1/4 cup plain flour
• 1/4 cup finely chopped Buderim Ginger Naked Ginger
• 1/2 cup lemon curd

Lemon & Ginger Curd

• 1/2 Cup Buderim Ginger Ginger Lime Marmalade
• 2/3 cup lemon juice
• 1/2 teaspoon lemon or lime zest
• 4 egg yolks
• 5 tablespoons of butter, cut into cubes

Method:

Lemon & Ginger Curd

1. Mix egg yolks and marmalade in a small saucepan until smooth.
   
2. Place mixture over low heat then beat in lemon juice, zest, and pieces of butter with a whisk, making sure heat is low
   
3. Continue stirring until mixture has thickened. Let cool
   
4. Strain through a sieve

Cookies

1. Heat oven to180 degrees. Line a baking tray with baking paper
2. Cream the butter, add the ginger sauce, mix till pale
3. Beat in egg yolk, lemon zest, lemon juice and salt
4. Add finely chopped Naked Ginger
5. With mixer on low speed, beat in flour until just combined
6. Gather dough with your hand & make a ball, do not knead, handle lightly
7. Shape 1 tablespoon of dough into round balls
8. Using a floured finger make a deep indentation in the centre of each ball
9. Spoon in 1 teaspoon of lemon curd & a fine slice of naked ginger to indent
10. Bake cookies for 18-20 minutes or until firm and lightly golden
11. Remove from oven, if indent has reduced add a little more curd and cook another few minutes till set
12. Dust with icing sugar before serving

Put left over lemon & ginger curd into sterilised jars, keep in fridge for 2 weeks .