Ingredients 125g of butter
1/2 cup of caster sugar
1/2 teaspoon of vanilla essence
2 cups of plain flour
1 teaspoon of baking powder
1 tablespoon of milk (any kind)
The zest of 1 lemon
1/4 cup of white sugar
1/4 cup or freshly squeezed lemon juice
3 tablespoons of butter
Preheat the oven to 180 degrees C and lightly grease or line a baking tray.
Use an electric mixer to cream the butter, vanilla essence, and caster sugar together until creamy.
Add the egg and mix well.
Sift together the plain flour and baking powder, then add this to the butter and sugar mix. Beat through until combined.
Add the milk and use a spoon to stir it in until just combined, to form a smooth biscuit dough.
Roll the dough into balls of about 1-2 teaspoons worth of dough. Place these on a baking tray about 2 centimeters apart and lightly press each down with the heel of your hand to flatten slightly.
Use the end of a wooden spoon handle to create an indent in the centre of each biscuit dough ball in which to place the lemon filling.
Set these aside.
To make the lemon curd filling:
Combine the sugar and lemon zest in a pan (off the heat) with your fingers to transfer the colour and flavour from the lemon to sugar.
Add the lemon juice, egg and butter. Stir, then cook over low-medium heat, constantly stirring.
Continue to stir until the mixture thickens, but be careful not to let the lemon mix boil.
Once thickened, remove from the heat and set aside to cool.
Spoon small amount of the lemon curd filling into each of the biscuit indents.
Bake for 13-15 minutes, or until the biscuits are light golden brown.