20 mins plus chilling
makes 20 biscuits
250g butter, softened
140g caster sugar, plus a little extra
1 teaspoon vanilla extract
Zest of 1 lemon
Pinch of salt
300g plain flour
100g ground almonds
a little milk, for sealing
3 tablespoons of Scarlett & Mustard Raspberry Curd
Flaked almonds to decorate (optional)
Heat the oven to 180°C.
Beat butter, sugar, egg, vanilla, lemon zest and salt in a large bowl until smooth. Fold in the flour and ground almonds.
Shape into two rounds, then flatten and chill for about half an hour (until firm).
Roll out to the thickness of a £1 coin, then stamp out rounds with a cutter. Brush all over with milk, pop a teeny blob of Scarlett & Mustard Raspberry Curd into half of your rounds.
Carefully pair up your rounds with the filling in the middle of a pair, press the edges to seal. Re-roll your remaining dough and repeat until it is all used up.
Scatter the biscuits very lightly with caster sugar and a few flaked almonds.
Bake for about 15 minutes until beautifully golden.