200g soft lactose free butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
zest 2 lemons, juice 1
280g gluten free plain flour, plus a little extra for rolling
½ jar low FODMAP lemon curd (click here)
140g icing sugar, sifted
Stir together the lactose free butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon.
Stir in the gluten free flour – you might need to get your hands in at the end.
Tip onto a (gluten free) floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds.
Keep re-rolling trimmings, you should get about 40 biscuits.
Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool.
Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit.
Arrange the biscuits on wire racks over trays.
Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits.
Scatter over a bit more lemon zest and leave to set.
Recipe adapted from: Good Food