Lemon Curd Cookies

Preheat the oven to 200 fan/gas 6

Mix together the butter, sugar and vanilla extract until they they are well mixed and fluffy.

Now mix in the egg yolk until it is all combined and continue to mix a little longer.

Slowly add the plain flour a part at a time and allow to blend into the mixture before you add more until all is mixed in. Keep mixing until it becomes a smooth mixture that is a little crumbly.

Weight the dough and work out roughly how much 14 or 16 pieces would equate to (I did 14 and each was about 30g). Now divide into your portions and then roll into a ball.

Place the ball in the palm of your hand and press down on it to start to flatten it. Once it tarts to flatten use your thumb to leave a dent in the middle. Do for all pieces then place on your baking tray.

Once ready add to over and bake for 10-15 minutes or until the edges start to become golden. Once you remove from the oven use a teaspoon to help press the centre down to create a divot for the curd.

Allow the cookies to cool on a rack and whilst they are cooling, prepare the icing sugar.

Place the icing sugar into a bowl and add 2 teaspoons of cold water. Start to mix as thoroughly as you can. if there is not enough water, add another teaspoon and keep mixing, until all the icing sugar has dissolved into a thick paste.

If you want to be a bit fancy you can add some lemon juice in with the water when you mix the icing sugar.

Once the cookies are cooled, take the lemon curd and use a teaspoon to add some to the divot in each. Do not over fill these.

Finally you can drizzle the icing sugar over the top of the cookies. You can do this via a spoon or a piping bag. I used a freezer bag that I cut the tip off of one of the corners and it worked like a mini piping bag.