Oranges and lemons biscuits

Novelty baking has never looked so chic! Sweet, sharp and perfect with a cup of tea.

MAKES 12 PREP 10 MINS PLUS CHILLING COOK 15 MINS

✱ 120g unsalted butter, softened

✱ 120g caster sugar

✱ 1 egg

✱ Zest of 1 lemon

✱ ½tsp vanilla extract

✱ 250g plain flour

✱ 120g orange curd (we used Waitrose)

✱ Icing sugar, to dust

You will need

✱ An egg-shaped cutter – ours was 8.5 x 6cm, a small round cutter – ours was 3cm, a baking tray that’s large enough to fit in a fridge, lined with parchment paper

1 In a large mixing bowl, cream the butter and sugar together until pale. Add the egg, lemon zest and vanilla extract and combine. Fold in the flour to form a dough. Press together into a disc, wrap in cling film and chill for 40 mins.

2 Roll the biscuit dough out until it’s about

5mm thick. Cut out 24 biscuits using the egg-shaped cutter and place on the baking tray. Using the small round cutter, cut out a ‘yolk hole’ from 12 of the biscuits. Keep re-rolling the dough until you have used it all up. Chill them for 20 mins.

3 Heat oven to 180C/gas 4. Ensure that there’s at least a 2-3cm space between each biscuit on the baking tray. Bake for 12-15 mins until crisp and lightly golden. Leave them to cool on a wire rack. You can make these a day ahead, and, at this stage, store them in an airtight container and carry on with step 4 when you’re ready to eat them.

4 Spread the whole biscuits with 1tsp orange curd and top each with a biscuit with a hole in. Dust generously with icing sugar, then top up with more orange curd for a plump ‘yolk’.

Per Serving: 225 cals, 10g fat (6g saturated), 32g carbohydrates