Makes 10
adjust servings:

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For the buttercream:

To decorate:

  1. Preheat the oven to 190˚C/170˚C fan/ gas mark 3. Line two baking trays with parchment paper.
  2. In a bowl, combine the flour, caster sugar, cubed butter and lemon zest. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
  3. Add the egg yolks and mix until a dough is formed. Wrap in cling film and place in the fridge for one hour.
  4. Roll the dough out between two sheets of non-stick parchment paper to 1cm thick.
  5. Using a 6cm biscuit cutter, cut out 20 biscuits and transfer to the prepared trays, spacing them about 2cm apart. Bake for about 20 minutes or until golden brown and crisp. Leave to cool completely.
  6. For the buttercream, beat together the icing sugar and butter until light and fluffy. Beat in the milk until combined.
  7.  To decorate, spread a layer of icing onto the base of half of the cooled biscuits. Spread each one with one teaspoon of lemon curd, then sandwich together with the remaining biscuits.
  8. Drizzle with melted white chocolate, then leave to set for at least one hour.

Nutrition Facts

Per sandwich biscuit (per serving): 221kcals, 13.8g fat (5.5g saturated), 21.3g carbs (10.8g sugars), 4.6g protein, 2.5g fibre, 0.055g sodium

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