Hidden inside these crumbly biscuits lies aheart of lemon curd, giving an unexpectedburst of flavour
- Preparation and cooking time
- Prep:15 mins
- Cook:15 mins
- Plus chilling
- Easy
- Makes about 20
- Freezable (Can be frozen uncooked)
Ingredients
- 250g butter, softened
- 140g golden caster sugar, plus extra
- 1 egg
- 1 tsp vanilla extract
- zest 2 lemons
- 300g plain flour
- 100g ground almond
- a little milk, to seal
- about 3 tbsp lemon curd
- flaked almonds, for the top
Method
- STEP 1
Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins.
- STEP 2
Roll out 1 piece of dough on a floured surface to about £1 thickness, then stamp out rounds with a 7cm cutter. Brush all over with milk, then spoon 20p-size blobs of lemon curd into the middle of half of the rounds.
- STEP 3
Carefully lay the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Scatter with a little caster sugar and the flaked almonds. Bake for 15 mins until light golden. Repeat with remaining pastry, then squish any offcuts together and re-roll. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time.
