Easter Biscuits

Ingredients

Lemon Curd

• 2 Lemons (Juice & Zest)
• 100g Caster Sugar
• 50g Shetland Butter
• 2 Eggs

Biscuits

• 100g Shetland Butter
• 100g Caster Sugar
• 200g Plain Flour
• 1.5 tbsp Full Fat Milk

Method

1. Combine lemon juice, zest, sugar and butter in a bowl - place on top of a simmering pan of water - stir until melted.
2. Add beated eggs and whisk until thickened (about a thick custard consistency).
3. Strain and leave to cool.
4. Cream sugar and butter, add flour and milk and combine until a dough is formed.
5. Roll between 2 sheets of greaseproof paper until about 3mm thick and cut out 20 egg shapes, remove a round "yolk" shape from 10 of them.
6. Bake in oven at 180°C for 12 mins (watch carefully as the ones with cut outs may be quicker to cook).
7. Leave to cool.
8. Assemble biscuits by spreading 1 tsp lemon curd on full egg and putting a cut out egg on top!