This country Aussie recipe for melting moments with tangy lemon filling is sure to please the tastebuds. This classic biccie is the perfect inclusion in your morning tea.
For the biscuits
175g unsalted butter, softened
¼ cup icing sugar, sifted
1 teaspoon vanilla extract
1 cup plain flour, sifted
¼ cup cornflour, sifted
For the lemon filling
60g unsalted butter, softened
1 cup icing sugar, sifted
2 teaspoons Australian Grown lemon juice
2 teaspoons finely grated Australian Grown lemon rind
- Preheat your oven to 180ºC and get out two mixing bowls and two baking trays. Line your trays with baking paper. Place the softened butter, icing sugar and vanilla extract in the bowl and beat until light and fluffy. Next, add the flour and cornflour and combine to form a smooth dough.
- Roll tablespoons of the dough into round balls and place onto the baking trays lined with non-stick baking paper. Space each ball at 3cm apart and flatten each round slightly, using a fork. Bake for 8-10 minutes, looking for lightly golden coloured edges. Transfer to wire racks and set them aside to cool.
- To make the lemon filling, place the butter, icing sugar, lemon juice and rind into your mixing bowl and combine until light and creamy.
- Spread the filling onto the flat side of half of the biscuits and sandwich the remaining biscuits on top.
- Serve and enjoy!