Poppy seed and lemon curd sandwich biscuits

Name: Poppy seed and lemon curd sandwich biscuits
Total time: 1 h 35 min
Yield: makes 20
Ingredients: unsalted butter 200g, softened; caster sugar 200g; lemon 1, zested; egg 1, large; plain flour 300g; spelt flour 100g; poppy seeds 2 tbsp; icing sugar 200g; lemon 1, zested to make 1 tsp and juiced to make 1 tbsp; unsalted butter 50g, softened; lemon curd 8 tbsp

1 hour 35 minutes + chilling + cooling
makes 20
A little effort

If you’re a Jammie Dodgers fan you’ll love these sandwich biscuits with crunchy poppy seeds and their creamy, zesty filling

March 12, 2019 at 4:59 pm

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.