Lemon curd thumbprint cookies

Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking sheet with baking paper. Put the butter, sugar and vanilla into a large bowl. Whisk with an electric whisk until pale and fluffy, then whisk in the yolk until combined.

Squeeze the plain flour into the mix, using your hands, until you get a crumbly dough consistency.

Divide the dough into ping-pong sized pieces and roll into smooth balls. Place each dough ball in the palm of your hand and press your thumb into the middle of it, squeezing around the edges to stop it from breaking. Arrange on the baking sheet, spaced about 2.5cm apart as they will spread slightly during cooking.

Bake for 10–12 mins until golden around the outside. Once baked, press a teaspoon measurer into the middle to clearly mark the dip, then fill each dip with 1tsp lemon curd.

Mix the icing sugar with 2tsp cold water (or lemon juice) to create an icing that just falls off the spoon. Spoon into a piping bag and pipe zig-zag lines across the cookies.