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Recipe by Jane Hornby

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1. Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins.
2. Roll out 1 piece of dough on a floured surface to about £1 thickness, then stamp out rounds with a 7cm cutter. Brush all over with milk, then spoon 20p-size blobs of lemon curd into the middle of half of the rounds.
3. Carefully lay the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Scatter with a little caster sugar and the flaked almonds. Bake for 15 mins until light golden. Repeat with remaining pastry, then squish any offcuts together and re-roll. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time.

PER BISCUIT

225 kcalories, protein 3g, carbohydrate 22g, fat 15 g, saturated fat 7g, fibre 1g, salt 0.21 g

Latest comments and suggestions

• anniroc

  12 March 2009

  anniroc rated and commented on this recipe

  

  This was a lovely recipe although I think I didn't put enough curd in so I'd advise to go crazy with the curd! Also my add white choc chips next time for some added naughtiness.

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• snoogans888

  14 March 2009

  snoogans888 commented on this recipe

  I found the dough really sticky (not sure if this was because I used Stork marg instead of butter) so I added 2-3oz extra flour. The biscuits were very nice and I would try making these again. I would also add more lemon curd.

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• snoogans888

  14 March 2009

  snoogans888 rated this recipe

  

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• sally

  15 March 2009

  sally rated and commented on this recipe

  

  Nice idea, a little bland though, maybe more curd is the answer, I think next time I may give the lemon a miss and try a little almond extract and filling with raspberry jam, or maybe try chopped hazelnuts with a little nutella in the middle! I had no trouble with the dough but I did use butter and I did chill well, I think this could be a very adaptable recipe.

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• Han

  16 March 2009

  Han commented on this recipe

  I agree in a fab idea but too bland. Also think worth adapting recipe to a slightly better dough but still going with lemon curd centres as this element to the biscuit was lovely

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• Han

  16 March 2009

  Han commented on this recipe

  plus forgot to say the dough was a nightmare to use / roll out etc

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• Han

  16 March 2009

  Han rated this recipe

  

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• Jen

  27 June 2009

  Jen rated and commented on this recipe

  

  Didn't have any problems with the dough, next time I'm definately going to be generous with the lemon curd and I made them a little bit thick this time so next time I'll make sure to roll the dough a bit thinner so that the biscuits are lovely & crisp. Will make again.

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• mary

  06 August 2009

  mary rated and commented on this recipe

  

  Lovely Biscuits, I also had problems with the dough and had to use extra flour when rolling out. My family and neighbours loved them and I have been asked for the recipe a number of times.

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• Julia11019

  28 October 2009

  Julia11019 rated and commented on this recipe

  

  Same problem with the dough - largely solved as above by adding extra flour as I rolled them out. The end result though was just delicious! (with or without the lemon curd, as I made some of both)

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Ingredients

• 250g butter , softened
• 140g golden caster sugar , plus extra
• 1 egg
• 1 tsp vanilla extract
• zest 2 lemons
• 300g plain flour
• 100g ground almonds
• a little milk , to seal
• about 3 tbsp lemon curd
• flaked almonds , for the top

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Difficulty and servings

Makes about 20

Preparation and cooking times

Prep 15 mins

Cook 15 mins

plus chilling

Can be frozen uncooked

Ingredients

• 250g butter , softened
• 140g golden caster sugar , plus extra
• 1 egg
• 1 tsp vanilla extract
• zest 2 lemons
• 300g plain flour
• 100g ground almonds
• a little milk , to seal
• about 3 tbsp lemon curd
• flaked almonds , for the top

PER BISCUIT

225 kcalories, protein 3g, carbohydrate 22g, fat 15 g, saturated fat 7g, fibre 1g, salt 0.21 g

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