Ingredients

220 g unsalted butter, at room temperature, cubed

250 g @cotswoldflour Maizebite Golden Flour Mix

100 g icing sugar

75 g custard powder

Generous pinch of sea salt

1 tsp vanilla paste

1 free-range egg yolk

White chocolate ganache

150 g white chocolate, finely chopped

50 ml double cream

1 tsp vanilla paste

Filling

1 jar Lemon curd (I use @cherrytreepreserves)

2 tbsp poppy seeds (to decorate)

1 sunflower pastry cutter (or round cutters) 

 Method

1. Place butter in the bowl of a standard mixer with the paddle inserted. Beat until the butter is creamy (1 to 2 mins).

2. Sift the dry ingredients into a bowl, mix, then pour into the mixer bowl containing the whipped butter. Mix gently until the mixture forms a breadcrumb texture. Add the vanilla paste and egg yolk and mix gently until the dough comes together.

3. Turn the dough out onto a clean surface, form into a ball, cover with plastic wrap and refrigerate for 2 hours.

4. Preheat oven to 180 C/160 fan.

5. Remove dough from the fridge and take off plastic wrap. Place on lightly floured clean surface. Roll out (one way, then rotate 90 degrees and roll again) to a thickness of 5 mm. Sprinkle with a little flour and cut out flowers. Place on a parchment-lined baking sheets. Use smaller cutters for leftover dough.

6. Bake for 12 mins until lightly golden, rotating the trays halfway through.

7. Remove from oven and leave to cool on a rack.

8. Chop chocolate up into small pieces. Pour cream into a small saucepan and add the vanilla paste. Gently warm, until bubbles form at the edges of the saucepan, then pour over the chocolate. Leave to melt for 1 minute then stir until smooth. Pour into a piping bag and leave to cool.

9. Pipe the ganache around the edge of half the cookies and place ½ teaspoon of lemon curd in the centre. Top with the remaining cookies.

10. Pipe a circle of ganache in the centre of the sunflower and sprinkle over poppy seeds.