Lemon Curd Biscuits

Preheat the oven to 175ºC and line two large baking sheets with baking parchment.

⁠Place the butter and sugar in the bowl of an electric stand mixer. Beat together on medium-low speed until smooth and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a spatula after each addition. Stir in the vanilla extract and cornflour. Add the flour, a little at a time, mixing on medium-low speed after each addition.

Roll the dough out on a lightly floured surface to around 3/8-inch thick. Use some cookie cutters to cut shapes then use a smaller cutter to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.

Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. once cool spread a teaspoon of lemon curd onto the bottom cookie then top with the corresponding windowed cookies. Sift over the icing sugar and serve.