Lemon biscuits

• soft butter200g g
• caster sugar↗140g g
• egg yolk↗1
• vanilla extract↗1 tsp tsp
• zest 2 lemons

  juice 1

• plain flour↗280g g

  plus a little extra for rolling

• jar good lemon curd½

  (we used Tiptree)

• icing sugar↗140g g

  sifted

Step-by-step instructions

1. 1

   Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.

2. 2

   Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.