Simnel Spiced Daisy Biscuits

These subtly spiced biscuits are sure to become a new favourite. Crisp biscuits sandwiching smooth marzipan, topped with citrussy curd centres, they’ll brighten up any afternoon tea. FOR THE BISCUITS  100g butter, softened

 100g light brown soft sugar

 1 large egg

 1/2tsp vanilla extract

 225g plain flour, plus extra to dust  11/2tsp mixed spice

 1-2tbsp icing sugar, plus extra to dust  150g golden marzipan

 75g lemon or blood orange curd, we used Harvey Nichols Fruity Blood Orange Curd YOU WILL ALSO NEED  8cm flower cutter, see GH TIP

1 For the biscuits, in a large bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla. Add the flour and mixed spice and beat until just combined, then tip on to a work surface and bring together into a disc using your hands. Wrap and chill for 30min.

2 Line 2 large baking sheets with baking parchment. Lightly flour a work surface and roll out dough to 2mm thick. Stamp out 24 x 8cm flower shapes, re-rolling trimmings as needed. Place on the lined sheets, spacing slightly apart. Using a 2.5cm round cutter or template, stamp/slice out centres of 12 flowers. Chill for 30min.

3 Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 10-12min, or until lightly golden around the edges. Leave to cool on the baking sheets for 5min, then carefully transfer to a wire rack to cool completely. Reduce oven to 110°C (90°C fan) mark 1/4 (or as low as it will go).

4 Lightly dust a work surface with icing sugar and roll out the marzipan to about 3mm thick. Stamp out 12 x 8cm flower shapes, re-rolling trimmings as needed. Place a marzipan flower on all the solid biscuits, then top with the remaining (hollow) biscuits. Return to the oven for 20min. Transfer to a wire rack to cool completely.

5 Dust the biscuits liberally with icing sugar. Pipe or spoon curd into the daisy centres and serve. PER BISCUIT 206cals, 3g protein, 8g fat (4g saturates), 30g carbs (18g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 3 days, layered between sheets of baking parchment.