Lemon curd thumbprint cookies

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4. Line two baking trays
2. Beat the butter, icing sugar and vanilla extract in a bowl until evenly combined, then stir in the flour and baking powder until the mixture forms a crumbly dough
3. Add the milk gradually, kneading in until the mixture is soft and smooth
4. Roll the dough into 12 equal-sized balls and place on the trays, leaving space between each ball
5. Gently press a floured thumb into the centre of each one to create a hollow, then divide the lemon curd between each indentation
6. Bake for 15-20 mins until lightly golden. Leave the cookies to cool on the baking tray for a few minutes before serving, lightly dusted with icing sugar