250g unsalted butter, chopped, at room temperature
½ cup caster sugar
1 free-range egg, beaten
1 tsp vanilla bean paste
2 cups plain flour
¼ cup custard powder
½ cup lemon curd
Icing sugar, to dust
In a bowl using an electric mixer, beat butter and sugar for
2-3 minutes, until creamy. Add egg and vanilla, beating to combine.
Sift in combined flour and custard powder, mixing to form a dough. Knead lightly, shape into a disc, wrap in plastic and chill for 30 minutes.
Line 1 small and 2 large oven trays with baking paper.
Roll out dough on a lightly floured surface until 5mm thick. Use
a 6.5cm fluted round cutter to cut out rounds – re-rolling offcuts as you go – for 36 rounds in total (you may need to chill dough between rolling if it gets soft). Use a 2cm star cutter to cut stars from centre of half of the rounds. Put star shapes on small oven tray. Put rounds 2cm apart on large oven trays. Chill for 30 minutes to firm.
Preheat oven to 160°C fan-forced (180°C conventional). Bake rounds for 13-15 minutes, swapping trays halfway, until lightly golden. Cool on trays. Bake stars for 8 minutes, or until lightly golden. Cool completely.
Turn over round biscuits so flat bases face up. Spread each whole biscuit with 1 teaspoon curd, then sandwich with star cut-out rounds. To serve, place biscuits in a wreath shape on a large board, cutout side upwards. Place stars randomly over top and around wreath. Dust with icing sugar.