Instructions

1. •Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
   •Melt 30g of the butter, until just melted and set aside to cool slightly
   •In a large bowl, whisk together the flour, sugar and salt.
   •Use the large side of a box grater to grate in the remaining cold butter, then gently work it into the flour mixture with your fingertips or a pastry blender until it looks a bit like breadcrumbs and is well distributed. You don’t need the butter to be completely worked in, just in very small pieces.
   •Stir in the melted butter with a fork and your hands until well distributed and you can squeeze together a clump in your hand. It will still be a crumbly mixture.
   •Set aside ⅓ of the mixture for later, and press the remaining ⅔ of the mixture into the base of the baking pan.
   •Bake for 20 minutes.
   •Let the base cool for 10 minutes, then spread the curd evenly over the top.
   •Crumble and scatter the reserved cookie dough mixture over the top.
   •Bake for a further 25-30 minutes until just starting to turn golden brown on top.
   •Cool in the tin for at least 30 minutes but I suggest letting them cool completely in the pan. This way your base layer is cool, set and won't tend to crumble before you are ready to pop it in your mouth!