Ingredients
BISCUITS
- unsalted butter 200g, softened
- caster sugar 200g
- lemon 1, zested
- egg 1, large
- plain flour 300g
- spelt flour 100g
- poppy seeds 2 tbsp
FILLING
- icing sugar 200g
- lemon 1, zested to make 1 tsp and juiced to make 1 tbsp
- unsalted butter 50g, softened
- lemon curd 8 tbsp
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.
Nutritional Information
- Kcals 269
- Fat 11.5g
- Saturates 6.8g
- Carbs 38g
- Sugars 23.1g
- Fibre 1g
- Protein 2.8g
