Cream the castor sugar and the butter together.Add the egg and vanilla and beat together until light and fluffy.Sieve the cake flour, baking powder and salt together and add with the lemon rind and oats to the butter mixture. Mix until it forms a dough.Cover the dough, and chill in the fridge for at least an hour (or up to a week).Pre-heat the oven to 190°C.Roll the dough out on a lightly floured surface to about 3mm in thickness.Cut out using biscuit cutters and place the biscuits 2cm apart on un-greased baking trays.
Bake the biscuits in the pre-heated oven for 8 minutes or until the biscuits are slightly browned.Remove from the oven; cool down for a minute or 2 before transferring to wire racks to cool completely.Spread one half of the biscuits with lemon curd and top each one with another biscuit. (The biscuits can be served without the filling)Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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