180g butter, room temperature
80ml icing sugar, sifted
310ml flour
15ml custard powder
2ml salt
Lemon filling:
250ml icing sugar, sifted
60g butter, room temperature
5ml finely grated lemon zest
15ml lemon juice
Preheat your oven to 160℃ and line a large baking sheet with baking paper.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Sift the icing sugar over the butter, turn on the mixer and beat until creamy and fluffy.
Add the flour, custard powder and salt and beat until fully incorporated.
Spoon the mixture into a piping bag fitted with a 1,5cm nozzle.
Pipe rosettes of approximately 4cm in diameter, evenly spaced apart. You should end up with about 28 biscuits.
Bake the biscuits in the oven for 17-18 minutes.
Remove from the oven, place on a cooling rack and allow the biscuits to cool on the baking sheet.
For the lemon filling:
Add all the ingredients to a mixing bowl and mix together until fully incorporated.
This is a very stiff icing mixture and will take some effort to mix, but keep going, you will get there.
Spread the icing liberally on one biscuit before sandwiching it together with another.
Set the biscuits aside for 30 minutes before storing in a glass container.
My Whisk and I 