Preheat oven to 180c/ Gas 4.

In a large bowl, sift the flour, bicarbonate of soda and salt.

In a separate bowl, using an electric mixer with large bowl, cream the butter and sugar until pale and fluffy. Beat the egg into the batter followed by the crème fraiche and mix until just smooth.

Stir in the dry ingredients until just combined. Chill for at least 30 minutes.

Using a pair of teaspoons, drop heaped teaspoons of batter onto a baking sheet or in a mini whoopie pie tin.

Bake the shells in the centre of the oven for 7-8 minutes. Cool on a wire rack.

When the shells are cool, melt the white chocolate (in the microwave is fine) and dip the tops of half of them in it. Add sprinkles whilst wet if you wish and allow the white chocolate to set.

In a small bowl gently fold the lemon curd into the cream cheese and sandwich the shells together in pairs and serve.