Easter biscuits

Start by preparing the shortcrust pastry: mix the butter with the icing sugar and add the vanilla.

Mix and add the egg and a pinch of salt.

Lastly, add the flour and work it into a dough.

Wrap it in cling film, flattening it slightly so it will be easier to roll out, and leave it to rest in the fridge for at least 3 hours.

Move on to the custard: in a bowl, mix the egg yolks with the sugar and sifted cornstarch.

Meanwhile, in a saucepan over the stove, heat the milk with the vanilla and the lemon zest (not grated but chopped, so that it leaves only the aroma).

When it is hot, remove the herbs and dilute the egg mixture with a few spoonfuls.

Then pour everything into the saucepan on the heat and cook for about 3-4 minutes until it thickens.

Pour the cream into a bowl, cover with cling film and leave to cool.

Once the pastry has rested, roll it out and use the cookie cutters to create your biscuits.

Bake in a static oven at 170 degrees until golden.

Once they have cooled, decorate them as desired and fill them with custard.

The chef recommends:

I used custard, but you can fill them with whatever cream you prefer!