These are tasty biscuits which are sandwiched with lemon curd. The secret to their success is to bake them on a low temperature so that they baked evenly without over spreading. When they cool, they will harden slightly. Ideal as a foodie gift for mishloach manot, afternoon tea or a naughty snack!
Preparation Time: 15 minutes
Cooking Time: 15 -20 minutes
140g golden caster sugar, plus extra
1 teaspoon vanilla extract
Zest 2 lemons
300g plain flour
2 tablespoons poppy seeds
100g ground almond
3 tablespoons milk/ soya milk
About 2 tablespoons lemon curd
Method1. Heat oven to 170C/ 350 F/gas 3.
2. Whisk the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour, poppy seeds and ground almonds.
3. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 minutes.
4. Roll out one circle of dough on a floured board to approx. 1 cm thick. Stamp out the biscuit bases using a 5cm cutter.
5. Brush each base with milk then blob one teaspoon of lemon curd in to the centre of every one.
6. Roll out the remaining dough circle as before and stamp out 2 ½ cm circles using a fluted or flower cutter.
7. Place the tops on each biscuit and brush with milk.
8. Re-roll any leftover dough to make more biscuits.
9. Cool on a wire rack for 10 minutes.