Ingredients
225g (8oz) unsalted butter
75g (2.5oz) icing sugar
200g (7oz) plain flour
25g (1oz) cornflour
3 tsp ground ginger
2 tbsp milk
2 tbsp lemon curd
2 tbsp icing sugar, sifted
juice of 1 lemon
Instructions
1. Preheat the oven to 180c and line a muffin tin with paper cases.
2. Beat the butter and icing sugar together until pale and fluffy. Beat in the flour and cornflour and ginger. Add the milk (the mixture will be quite thick).
3. Transfer teaspoons of the mixture to paper cases and level out with the back of the spoon. Bake in the oven for 20 minutes or until golden. As soon as they're out of the oven, push a hole in the centre of each with a wooden spoon end.
4. Leave the cakes to cool in the tin, then put a little blob of lemon curd in the centre of each. Make a thin icing with the icing sugar and lemon juice, then drizzle over the top of each cake.
Taken from Cake Magic, Kate Shirazi
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