An Australian favourite that will take you straight back to your childhood. This recipe makes 12 biscuits once assembled, and the good news is you probably already have all of the ingredients in your pantry!
250g butter, room temperature
1 1/2 cup (230g) plain flour
1/2 cup (90g) icing sugar
2/3 cup (100g) custard powder (If you don’t have custard powder you can use corn flour)
120g butter, room temperature, extra
1 1/3 cup (220g) icing sugar, extra
4 x teaspoons finely grated lemon rind
2 x tablespoons lemon juice
Lulu's how to:
1. Preheat oven to 160C/ 320F. Line two trays with baking paper. Using an electric mixer, beat butter until pale and creamy. Add the flour, icing sugar and custard powder (or corn flour) and use a wooden spoon to stir to combine.
2. Use your hands to roll a teaspoon of the dough mixture into balls. Place the balls 3cm apart on the lined tray, and using a fork to gently flatten each ball. Bake for 15 minutes, swapping the trays halfway until they are just cooked through. Remove from the oven and set aside to completely cool.
3. Using an electric mixer, beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half of the biscuits, then sandwich together with the remaining biscuits.