Lemon biscuits

30-60 minutes 400 kcal or less afternoon tea biscuits christmas-kitchen easy easy baking freezable biscuits indulgent lemon lemon cookies lemon curd lemon curd biscuits lemon thins lemons quick

N/A

Makes 20

Source

Ingredients

200g soft butter

140g caster sugar

1 egg yolk

1 tsp vanilla extract

zest 2 lemons , juice 1

280g plain flour , plus a little extra for rolling

½ jar good lemon curd (we used Tiptree)

140g icing sugar , sifted

Method

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.

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.