Jammy Easter egg biscuits recipe
 These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!) 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 200g/7oz plain flour, plus extra to dust 1 lemon, zest only 1½ tbsp full-fat milk 100g/3½oz lemon curd and/or jam 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 200g/7oz plain flour, plus extra to dust 1 lemon, zest only 1½ tbsp full-fat milk 100g/3½oz lemon curd and/or jam Method Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.) Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve. Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve.