Lemon sandwich cookies
- Preparation and cooking time
- Total time
- + chilling + cooling
- A little effort
- Makes 20
Skip to ingredients
BISCUITS
- 200g unsalted buttersoftened
- 200g caster sugar
- 1 lemonzested
- 1 egglarge
- 300g plain flour
- 100g spelt flour
- 2 tbsp poppy seeds
FILLING
- 200g icing sugar
- 1 lemonzested to make 1 tsp and juiced to make 1 tbsp
- 50g unsalted buttersoftened
- 8 tbsp lemon curd
Nutrition: per serving
- kcal269
- fat11.5g
- saturates6.8g
- carbs38g
- sugars23.1g
- fibre1g
- protein2.8g
Method
step 1
To make the biscuits, beat together the butter, sugar and lemon zest using electric beaters. Add the egg and beat again. Gently mix in the flours and poppy seeds until a dough forms. Form the dough into 2 discs, wrap tightly in clingfilm and chill for 2 hours.
step 2
Roll the discs out between two sheets of baking paper to approximately 1/2cm thickness. Use a round 6cm cutter to cut out biscuits, then cut out 2.5cm holes using a smaller cutter in the middle of 1/2 of them. Put onto baking-paper-lined trays and chill for at least 20 minutes.
step 3
Heat the oven to 180C/fan 160C/gas 4 and bake the biscuits for 10-15 minutes or until pale golden in colour. They will still be soft, so leave to harden and cool on the trays.
step 4
To make the filling, beat together the icing sugar, lemon zest and juice, and butter in a bowl.
step 5
Spread 1 tsp of filling on one side of the biscuits without the holes, making sure it reaches the edges. Lightly spread ½ tsp lemon curd on top. Press on a biscuit with a hole so it’s neatly filled with curd and sandwiched together. Repeat until all the biscuits are filled.
