1 In a bowl, sift the flour, powdered sugar, baking powder and salt together.

2 Rub the cold cubed butter into the dry mix with your fingertips until the mixture resembles coarse crumbs.

3 Add the egg yolk, vanilla extract and lemon zest; mix quickly until the dough just comes together. If too dry, add 1 tsp cold water.

4 Form the dough into a disc, wrap in cling film and chill in the fridge for at least 30 minutes.

5 Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.

6 Roll the chilled dough on a lightly floured surface to about 3–4 mm thickness. Use the daisy cutter to cut whole flowers for the bottoms and the same cutter with a small round cutter to make a hole in the center of the tops.

7 Place the cookies on the baking trays about 2 cm apart. Brush the tops lightly with milk for a subtle sheen.

8 Bake for 10–12 minutes, until the edges are just golden. Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

9 To assemble: spoon or pipe about 1 teaspoon of lemon curd onto each solid cookie base. Gently press a top cookie (the one with the center hole) over the curd so the lemon shows through the daisy center.

10 Dust the finished cookies lightly with powdered sugar and arrange on a plate. Serve at room temperature.

11 Optional — homemade lemon curd: whisk 3 egg yolks, 100 g sugar, juice of 2 lemons and zest in a bowl. Cook over a bain-marie, stirring constantly, adding 60 g butter in cubes until thickened. Cool before using.