Ingredients
- 250g unsalted butter, softened
- 200g pure icing sugar, sifted
- 1 tsp natural vanilla extract
- 1½ cups plain flour
- ¼ cup cornflour
- 4 tsp lemon juice
Instructions
1 Preheat oven to 150°C. Combine 200g butter and 60g icing sugar in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until very light and pale. Add the vanilla and beat to combine. Sift in the flours, then beat gently to combine.
2 Form into 48 walnut-sized pieces and arrange on lined biscuit trays. Flatten lightly with a glass, then press with a lightly-floured fork to create indentations. Bake for 20 minutes, until the undersides are golden. Cool on a wire rack.
3 Combine the remaining butter and icing sugar in the bowl of an electric mixer and whip with the whisk attachment on high speed for 5 minutes, until very light and pale. Add the lemon juice and whisk to combine. Sandwich the biscuits in pairs with a little lemon icing between, then serve.