Lemon Cream Biscuits

These biscuits make great use of leftover lemon curd (see how to make lemon curd here) and they simply crumble and melt in the mouth.

Makes 20

• Prep Time: 10 mins + 5 mins for assembly

• Cook Time: 15 mins

Ingredients

For the biscuits: 40g golden caster sugar

80g butter, softened

100g self raising flour

zest of half a lemon

pinch of salt

For the filling: 1 tbsp cream cheese (reduced fat is fine)

1 tbsp lemon curd

1 tbsp icing sugar

Method

Preheat the oven to 180°C. Cream the sugar and butter together with a handheld or stand mixer until pale and fluffy.

Sift the flour in and add the lemon zest and salt. Mix together well to form a stiff dough.

Roll into balls of about 2.5cms and space out on a baking tray lined with baking paper. Press gently on each doughball with a fork to flatten slightly.

Bake for about 12 minutes, until golden. Allow to cool on the tray for a few minutes before transferring to a cooling rack.

While the biscuits cool, gently mix the filling ingredients together. Leave in the fridge for 10 minutes or so to stiffen a little.

Once the biscuits are cool, sandwich pairs together with a teaspoon of filling.