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Lemon sandwich cookies
Published: March 12, 2019 at 4:59 PM
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Makes 20
A little effort
Total time: 1 hr and 35 mins
+ chilling + cooling
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If you’re a Jammie Dodgers fan you’ll love these lemon cookie sandwiches, combining crunchy poppy seeds and a creamy, zesty lemon curd filling
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Try our lemon sandwich cookies, then check out our lemon posset, lemon biscuits, empire biscuits and more delicious biscuit recipes.
Ingredients
Nutrition
BISCUITS
-
200g unsalted butter
softened
-
200g caster sugar
-
1 lemon
zested
-
1 egg
large
-
300g plain flour
-
100g spelt flour
-
2 tbsp poppy seeds
FILLING
-
200g icing sugar
-
1 lemon
zested to make 1 tsp and juiced to make 1 tbsp
-
50g unsalted butter
softened
-
8 tbsp lemon curd
Nutrition: per serving
- kcal269
- fat11.5g
- saturates6.8g
- carbs38g
- sugars23.1g
- fibre1g
- protein2.8g
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Method
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step 1
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.
-
step 2
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.
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step 3
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.
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step 4
To make the filling, beat together the icing sugar, lemon zest and juice, and butter in a bowl.
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step 5
Spread 1 tsp of filling on one side of the biscuits without the holes, making sure it reaches the edges. Lightly spread ½ 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.
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