Heat oven to 180C/fan 160C/gas 4.
Put the flour, sugar and butter into a food
processor. Whizz until the mixture forms
crumbs, then pulse a little more until
it forms a ball.
Spread a large sheet of baking parchment
over the work surface and turn the dough
onto it. Dust with a little flour, then roll out to
about the thickness of two £1 coins. Stamp
out 24 rounds using a 5cm round fluted
cutter, then cut out the middles with the end
of a piping nozzle. Carefully peel the rest of
the mixture away from the stamped shapes.
Lift onto baking sheets and bake for 10 mins
until pale golden. Cool on a wire rack.
Put the lemon curd into a bowl with 2 tbsp
boiling water and mix until smooth. Sieve in
175g of the icing sugar; stir together to make
a smooth icing. Put the strawberry fruit spread
in another bowl and add 2 tsp boiling water,
mix, then sieve in the remaining icing sugar.
Spoon the lemon icing over the biscuits,
then drizzle or pipe over the pinky icing. Leave
to set for at least 20 mins. Will keep for up to
2 days in an airtight tin, longer if left un-iced.