Adapted from The Guardian Weekend by Dan Lepard

Topping:
50g rolled oats
50g (4 tbsp) double cream
100g good lemon curd

Base:
100g caster sugar
100g unsalted butter, softened
zest of 1 lemon
150g plain flour
25g (2 tbsp) ground rice

Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.
Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.
Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.
Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1½cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.
Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.
Bake for 20-30 minutes or until the cookies have just risen and the tops are browning. Cool for a few minutes until placing on a wire rack to go cold.