Lemon Curd Easter Biscuits

Ingredients:

For the biscuits 

• 330g(11 ½ oz) plain flour

• ½ teaspoon baking powder

• Pinch of salt

• 225g (8 oz) unsalted butter 

• 150g (5 oz) caster sugar

• 1 organic large egg 

• 1 teaspoon vanilla extract 

To finish

• Zest of a lemon

• 115g (4oz) unsalted butter 

• 340g (12 oz) icing sugar

• 1 teaspoon vanilla extract

• Pinch of salt 

• Roots & Wings Organic Beautifully Smooth Lemon Curd
  

An egg shaped biscuit cutter 

Method:

To make the biscuits in a mixer cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Tip in the flour, baking powder and salt. Reduce the mixer speed to slow and mix until just incorporated.  Chill the dough in the fridge for about 20 minutes. 

Preheat your oven to 180°C / 350°F / Gas 4. Line 2 baking trays with parchment paper. Roll out the dough to approx ½ cm thick and using a floured biscuit cutter stamp out the biscuits. Place on the prepared baking sheets. Reroll the scraps and repeat. Bake the biscuits for approx 10 to 12 minutes, until they are golden. Let them cool before transferring onto cooling racks to cool completely.

Next make the buttercream. Beat the butter and icing sugar until stiff peaks form. Then add the vanilla and a pinch of salt. Add the zest of a lemon, a few spoonfuls of Lemon Curd and mix again. Spread half of the biscuits with buttercream and top with a second biscuit. Dust with icing sugar and then pop a teaspoon of Lemon Curd onto each biscuit.