• First and foremost, preheat the oven to 350.
• Second, in a bowl combine flour, monk fruit sweetener, and salt.
  1 1/3 cup cassava flour, 1 tbsp monkfruit sweetener, 1/4 tsp salt
• Thirdly, stir them together.
• Place 2 -3 ice cubes into 1/4 cup of water.
• Additionally, add a beaten egg.
  1 whole beaten egg
• Add the 1/8 cup of cold water.
  1/8 cup ice cold water
• Stir the ingredients until combined.
• Use your hands and press together to form a ball.
• Cover the dough with plastic and allow to sit for 30 minutes.
• Next, lay down two sheets of plastic wrap side by side.
• Lay the dough down on top of the plastic.
• Finally, roll the dough out between two measuring dough strips.
• Roll the dough to 3mm.
• Using a 3-inch circular cutter cut out 10 cookies.
• Subsequently, cut out the inner circle with a two-inch circular cutter.
• Top it with the inner circle.
• Using a fork prick the bottom of the cookie.
• Lastly, place the cookies onto a cookie sheet. 

Filling Directions

• First, brush the tops and bottoms of each cookie with milk.
  3 tbsp nut milk or milk
• Second, place approximately 1 tablespoon of lemon curd into the center of each cookie.
  10 tbsp lemon curd homemade or store-bought
• Next, sprinkle a little coconut sugar on the outer edge of the cookie.
  2 tbsp coconut sugar
• Place the cookie sheet into the oven and cook for approximately 10 - 12 minutes.
• Allow the cookies to cool.
• Lastly, top with marshmallow cream if desired.
  2/3 cup marshmallow fluff homemade or store-bought
• Finally, toast the marshmallow cream with a kitchen torch.
• Hold 4 inches away and follow the manufacturers' directions for using the kitchen torch.
• Serve Makes 10 large cookies