Poppy seed and lemon curd sandwich biscuits

1 HOUR 35 MINUTES + CHILLING + COOLING | MAKES 20

A LITTLE EFFORT

If you’re a Jammie Dodgers fan you’ll love these sandwich biscuits with crunchy poppy seeds and their creamy, zesty filling.

BISCUITS

unsalted butter 200g, softened caster sugar 200g lemon 1, zested egg 1 large plain flour 300g spelt flour 100g poppy seeds 2 tbsp

FILLING

icing sugar 200g

lemon 1, zested to make 1 tsp and juiced to make 1 tbsp unsalted butter 50g, softened lemon curd 8 tbsp

• To make the biscuits, beat together the butter, sugar and lemon zest using electric beaters. Add the egg and beat again. Gently mix in the flours and poppy seeds until a dough forms. Form the dough into 2 discs, wrap tightly in clingfilm and chill for 2 hours. • Roll the discs out between two sheets of baking paper to approximately 1/2cm thickness. Use a round 6cm cutter to cut out biscuits, then cut out 2.5cm holes using a smaller cutter in the middle of 1/2 of them. Put onto baking-paper-lined trays and chill for at least 20 minutes.

• Heat the oven to 180C/fan 160C/gas 4 and bake the biscuits for 10-15 minutes or until pale golden in colour. They will still be soft, so leave to harden and cool on the trays. • To make the filling, beat together the icing sugar, lemon zest and juice, and butter in a bowl.

• Spread 1 tsp of filling on one side of the biscuits without the holes, making sure it reaches the edges. Lightly spread Ω tsp lemon curd on top. Press on a biscuit with a hole so it’s neatly filled with curd and sandwiched together. Repeat until all the biscuits are filled.

PER SERVING 269 KCALS | FAT 11.5G SATURATES 6.8G | CARBS 38G | SUGARS 23.1G FIBRE 1G | PROTEIN 2.8G | SALT 0G