If you're not keen on lemon, try using raspberry jam or Nutella instead - this recipe is so easily adaptable!
170g unsalted butter
150g soft brown sugar
100g caster sugar
1 egg + 1 egg yolk
1tsp vanilla essence
250g plain wholemeal flour
1 small jar of lemon curd
Pre-heat your oven 180c and get a couple of baking trays out ready. I used whoopie pie trays - it just helps the cookies to stay rounder!
In a large mixing bowl, cream together the butter and sugars until it's light and fluffy.
Add the egg, egg yolk and vanilla and give it another good mix before tipping in the flour. Use your hand to work the mix into a dough and knead it around the bowl for a few minutes until it all comes together.
Break off about a third of the dough and put it to one side.With the remaining two thirds, take table spoons of the mix and roll them into balls. Space these balls out on your trays, allowing room for spreading. Use the handle of a wooden spoon to make wells in the centre of each ball of dough, like this:
Then fill the wells with lemon curd:
Use the dough that was put to one side to make 'lids' for the wells. Flatten small pieces of the dough between your hands so that they're big enough to cover the whole top of the filled dough balls. Gently place the lids over the wells and press lightly around the edges to create a seal.
Bake for 10-12 minutes until they're just starting to brown, but are still soft to the touch. Leave to cool on the trays for a couple of minutes before transferring to a wire wrack to cool completely.