Combining crunchy poppy seeds and a creamy lemon curd filling, these biscuits look impressive and taste delicious, with a citrus twist. Perfect for Jammy dodger fans.who like a peep-hole in their sweet treats!
Prep time: 45 mins
Fridge time: 2 hours
Bake time: 12 mins
Total time: approx 3 hours
For the dough
400g Risen Super White Spelt Flour
200g softened unsalted butter
200g golden caster sugar
zest of a lemon
2 tbsp poppy seeds
1 large egg
For the filling
150g icing sugar
60g unsalted butter, at room temp
30g cream cheese
zest & juice of a lemon
8 tbsp lemon curd
Beat together the butter, sugar and lemon zest using electric beaters or a large spoon. Add the egg and beat again. Gently mix in the flours and poppy seeds until a dough forms. Form the dough into 2 discs, wrap tightly in clingfilm and chill in the fridge for 2 hours.
Preheat the oven to 180C. Flour your worktop and rolling pin and roll the discs out to approximately 1/2cm thickness. Use a round 6cm cutter to cut out biscuits, then cut out 2.5cm holes. We used an upside-down bottle top for this!
Put onto baking-paper-lined trays and bake for 12 minutes until they are a pale golden brown. The tops with the holes will bake a little quicker, so watch out!
To make the filling, beat together the icing sugar, cream cheese, lemon zest and juice and butter in a bowl. Ideally, put this in the fridge for half an hour to solidify a bit.
Spread 1 tsp of filling on one side of the biscuits without the holes, making sure it reaches the edges. Lightly put ½ tsp lemon curd on top, in the middle.
Press on a biscuit with a hole so it’s neatly filled with curd and sandwiched together. Repeat until all the biscuits are filled.