Ingredients
For the Biscuits
175g soft Butter
60g Sieved Icing Sugar
Zest of a lemon
175g Plain Flour
60g Cornflour
3 Tbsp water
For the Cream
130g Icing Sugar
35g soft butter
Zest of 1 lemon
Juice of 1 Lemon
Whisk the butter with the sugar until creamy, then blend in the lemon zest and juice. Add a teaspoon of hot water if you haven’t achieved a smooth paste
Method
Heat fan oven to 160 C.
Beat the butter, sugar and lemon until light and fluffy. Mix in the flour, cornflour and 3 tablespoons of water. Roll into 4cm diameter cylinder(s), wrap in clingfilm and chill for 20 minutes.
Cut 1/2 cm sections from the cylinder and bake on a non-stick surface for 12 - 15 minutes (they should be pale coloured). When removed allow to cool before moving (they are soft when hot), then put on a rack to dry out.