Name: Lemon biscuits
Total time: 45 min
Yield: Makes 12
Ingredients: 175g unsalted butter; 40g softened icing sugar, sifted; 2 lemons, zest grated; 150g plain flour, sifted; 40g corn flour, sifted; 2 rounded tbsp mascarpone; 2 rounded tsp lemon curd

Lemon biscuits with mascarpone centres on a serving dish

175g unsalted butter
40g softened icing sugar
sifted
2 lemons
zest grated
150g plain flour
sifted
40g corn flour
sifted
2 rounded tbsp mascarpone
2 rounded tsp lemon curd

Method

step 1
Heat the oven to 180c/fan 160c/gas 4. Line a solid baking sheet with baking parchment.
step 2
Cream the butter and icing sugar with an electric whisk until smooth and pale. Add the grated zest from 1 1/2 lemons. Add the plain flour and cornflour and mix well – the mixture will become quite soft.
step 3
Divide into 24 even-sized balls and space well apart on the baking sheet. you could also pipe the mixture out for a more decorative finish, as pictured, right.
step 4
Flatten each biscuit a little with your fingertips. Dip a fork into cold water and then press it gently into each biscuit. Bake for about 12–14 minutes until pale gold. cool on the baking sheet.
step 5
Mix the remaining lemon zest, mascarpone and lemon curd. Sandwich the melting moments together with the lemon mascarpone. Don’t keep them for longer than a couple of hours or they’ll go soggy.