Preperation 30 minutes, plus 30 mins chilling time.
Just one crumbly, moist, nutty, lemony mouthful, and you’ll understand what makes Mrs Darlington’s lemon curd and almond butter biscuits legendary. Enjoy them with a cup of tea or with a couple of scoops of vanilla ice cream – they really do take the biscuit when it comes to taste.Print me
250g/8.5oz butter, softened
140g/5oz caster sugar, plus a little extra for the top of the biscuits
1 tsp vanilla extract
Zest 2 lemons
300g/10.5 oz plain flour
100g/3.5 oz ground almonds
A little milk, to seal
About half a jar of Mrs Darlington’s Lemon Curd
Flaked almonds, for the top.
Heat oven to 190C/fan 170C/gas 5.
Beat the butter, sugar, egg, vanilla and lemon zest 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.
Roll out 1 piece of dough on a floured surface to about £1 thickness, then press out rounds with a 7cm cutter. Brush all over with milk, then spoon a teaspoon of lemon curd into the middle of half of the rounds.
Place the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Press down on the centre of the biscuit a little to remove any air gaps. Scatter with a little caster sugar and the flaked almonds (the almonds will try & slide off the biscuits but if you can manage to place a few on they will hold tight during baking). Bake for 12 mins until light golden. Repeat with remaining pastry. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time.
These biscuits will keep perfectly for three or four days in an airtight container.