Lemon curd rolls

Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8in round tin.

Whisk the butter, egg yolks, lemon extract and milk together then add the flour, sugar and salt to make the dough.

Roll the dough out into a 30x23cm rectangle.

Spread the lemon curd filling across the dough and then roll up like you would a Swiss roll.

Slice the dough into 8 even slices and fit them into the tin on their sides so the swirl is showing.

Lightly brush the top of the rolls with a splash of milk.

Bake for 30-35 minutes or until golden brown.

Once cool, mix the fondant icing sugar with a little water and vanilla extract, until you reach a smooth consistency. Drizzle the icing over the top of the rolls and finish with a touch of grated lemon zest.