Almond & lemon curd buttons

OK! So I think we can tell from the 35 comments below that this really is a very soft dough!!! Good chilling is vital - mine was in the fridge for an hour and I stuck the off-cuts in the freezer for a bit before re-rolling. Given what I'd read, I cut a batch of top and bottoms out of the first half of pastry, leaving the rest in the fridge - it helped a bit to be working with cool dough. I wouldn't use loads of flour as it tend to make the finished product a bit hard - rolling between cling film worked for me. The other thing that I don't think anyone has mentioned is that these babies SPREAD! That means you need to space them a bit apart on the baking sheet (why is there no mention of baking sheets in the recipe? Not kind to beginners but maybe this isn't a beginners' recipe.) The baked diameter of my biscuits was 9cm so if you're looking for something dainty, I'd go with the advice of those who used smaller cutters to start with (but that would mean longer fiddling with a very soft dough - you decide!) And the taste test - really rather lovely, delicately citrus not boring in my opinion!

I wasn't that impressed with these to be honest. Following the advice of other reviewers, and how sticky the dough was I altered ingredients slightly; reduced butter by 50g and increased flour by 30g. It was still a hideous dough to work with, despite a long chill, so it must have been even worse for other people. I was disappointed in other ways too, the lemon zest didn't cut with the cutter and it stuck out in spikes around the biscuits ( maybe the lemon could be partially chopped before use?) I found the flavour bland and they were very labour intensive to make, for not terribly good results. The idea is a nice one, and I think I will try layering curd into some other fail-safe recipes I have.

made these yesterday and they are delicious. I left the dough in the fridge for a good 2 hours making it easier to work with, I also used a smaller cutter ( 6 cm) which gave a yield of about 30 and with the small amount of dough left over I just rolled out and made individual pieces of shortbread about 5. Yum... Give it a go, you won't be disappointed

Just tucking into one just out of the oven- tasty! Need lots of flour to work with, I put the dough in freezer to chill and it warms up and gets difficult to work with v quickly. I was thinking hope it's worth it, it is, just keep faffing away a bit at a time. I've sprinkled in icing sugar and lemon zest as I think they're not that attractive to look at. Used a glass 7-8 cm as a cutter, made a dimple in base with tsp, 1 teaspoon of curd, then used palm of hand to flatten and stick together. They are the size of big cookies not jammie dodgers, I would make smaller

Really good! I left the dough in the fridge overnight and found it easy to work with. I used a half teaspoon blob of lemon curd in each biscuit which was a good amount for it to ooze out a bit when bitten in to.

Made these today. Like everyone else has found, the dough was a bit of a task (and no, I didn't use the juice of the lemons!). I chilled it well and rolled between 2 sheets of cling film and that seemed to work. Really tasty biscuits.

Really tasty and a great soft texture. People have also asked me for the recipe. I've made them twice already! I froze half of the dough for another time and that worked fine too.

Like others I found the dough sticky and difficult to work with but I was very pleased with the end result. Next time I think I would use slightly smaller cutters as the biscuits were quite large. More lemon curd needed too but still loved them.

Soooo,... I baked them yesterday and may I say that I was expecting something quite close to what is displayed on the picture... They are rather like saucers than buttons! But they taste good though! I read all the comments and being aware of the sticky dough, I found my way to work with it: small amount of dough to roll down each time... Works perfect, takes a bit more time, but doesn't go messy! I will have a look again at what is a 7cm cutter because again, does not seem to be the right diameter for buttons! And, final tip: I kept the dough in the frigde overnight...

For the benefit of cooks in other countries I'd like to point out that a £1 coin is only an eighth of an inch thick, or 3mm.