Line 2 large baking trays with baking paper.

Add the softened butter and golden caster sugar into a large mixing bowl. Use a wooden spoon to beat it together until it becomes creamy.

Then beat in the mascarpone until it is well combined.

Stir in the flour, mix well until it resembles crumbs. Then get stuck in with your hands and press the dough together.

Divide the dough into 20 equal sized balls. Space them apart on the baking trays. Then flatten them slightly so they resemble a disc shape.

Use your thumb to make an imprint in the middle. Then place the trays into the fridge for 20 minutes.

Meanwhile, preheat the oven to 180℃

Bake the cookies for 22-25 minutes until they are pale golden.

Cool them on the trays for a few minutes before transferring to a cooling rack to cool completely.

Once cooled, use a teaspoon to fill each dip with lemon curd. Finish by dusting with icing sugar.