Lemon Curd Biscuits



  • 250g (9 oz) butter, softened
  • 140g (5 oz) sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • Zest of 1 lemon
  • 300g (10 oz) plain flour
  • 100g (4 oz) ground almonds
  • 4 tablespoons Roots & Wings Organic Lemon Curd
  • Milk


Heat the oven to 190C/ 374F/Gas 5.

Put the butter, sugar, egg, vanilla extract and the lemon zest into a bowl and beat until smooth.

Fold in the flour and ground almonds and mix until you have a dough. Wrap the dough in cling film and pop into the fridge to rest for about half an hour.

When ready to make the biscuits, take the dough out of the fridge, divide it into two halves. Roll one half out thinly, about 3mm(about a 1/16th of an inch) and cut out rounds with a 6 cm (21/2 inch) cutter. Make a small indent in the middle of each round with your thumb or finger and put a good teaspoon of lemon curd into the indent.

Now roll out the second piece of dough in the same way and cut out the same number of rounds. These are going to be the tops of your biscuits.

Brush around the lemon curd on each base with the milk and then put the tops on each base. Press gently together to seal.

If you have any dough left over just reroll it and make more biscuits until it is all used up.

Bake in the oven for about 15 minutes until they are a light golden colour. Cool on a wire rack.