Lemon curd sandwich cookies

Delicate lemon curd sandwich cookies filled with silky, tangy lemon curd. They’re easy to make using simple pantry ingredients and have a wonderfully crisp, melt-in-the-mouth texture. For the best results, sandwich the cookies together on the day you plan to serve them, so they stay perfectly crisp. At Easter, try cutting them into egg shapes – they look absolutely adorable!

Makes about 30 sandwich cookies.

Ingredients for the daisy cookies:

• 180 g unsalted butter, cold and diced
• 100 g icing sugar
• 350 g plain flour
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract or seeds from 1 vanilla pod
• pinch of salt

Sift the flour into a large bowl. Add the cold butter and cut it in with a knife (or rub it in with your fingertips) until the mixture resembles fine breadcrumbs. Add the remaining ingredients and quickly knead into a smooth dough (alternatively, prepare the dough in a food processor). Shape into a disc, wrap in cling film and chill in the refrigerator for at least 1 hour.*

Once chilled, roll out portions of the dough on a lightly floured surface to a thickness of 2–3 mm. Cut out flower shapes. Using a small round cutter, cut a small hole in the centre of half of the cookies. Arrange on baking trays lined with baking paper, leaving a little space between each cookie.

Bake at 180°C for about 12 minutes, until lightly golden. For the best results, preheat the oven to 200°C, then reduce the temperature to 180°C as soon as the cookies go in.

To assemble:

• homemade lemon curd

Once the cookies have cooled completely, sandwich them together with the lemon curd.

* The dough can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped in cling film. It also freezes well. Once filled with lemon curd, the cookies are best enjoyed on the same day.

Enjoy!