1/2 cup icing sugar
zest of 2 lemons
1/4 cup custard powder
1/4 cup cornflour
1 1/2 cups plain flour
Cream butter, sugar and lemon zest together. Add the dry ingredients into the creamed mixture and stir until combined. add a splash of milk if mixture is too dry. Roll teaspoonfuls of mixture into balls and place on a greased tray. Flatten the biscuits with a floured fork and bake in the oven at 170C for around 15 minutes until cookies are lightly coloured. Let cookies cool before icing.
2 Tbsp lemon juice
1 1/3 cups icing sugar
Beat butter and lemon juice together. Slowly mix in the icing sugar until the mixture resembles a smooth, thick icing. Spread the icing over the base of one biscuit and do the same to another, then sandwich together and you’re done!
Recipe adapted from: lemon-melting-moments
Recipe makes around 12-13 cookies