Ingredients: -
250 g softened butter,
⅓ cup of icing sugar,
1 tsp of vanilla essence,
1 ½ cups of self raising flour,
½ cup of custard powder,
60 g of softened butter,
½ cup of icing sugar,
1 ½ Tbsp of lemon juice -
METHOD: -
Line two baking trays with baking paper and preheat your oven to 180°C.
Place 250g of the butter and a ⅓ cup of icing sugar into the bowl of an electric mixer and beat until it’s light and fluffy (times to mix. With the mixer on a low speed, add vanilla essence and continue to mix until combined.
Remove the bowl from the mixer stand and sift in self-raising flour and custard powder and mix with a knife to form a dough.
Use a Tbsp to scoop up the mixture and shape into balls – approx 26.
Place the balls onto your baking trays and flatten slightly with a fork before placing the trays into the oven to bake for 20 mins or until they are slightly golden.
Allow the melting moments to cool slightly on the baking trays, then transfer to a wire rack to cool completely.
Once they have cooled, it’s time to make the filling. Add 60g of softened butter, ½ cup of icing sugar and 1 ½ Tbsp of lemon juice to the bowl of an electric mixer and beat until the mixture combines and is light and creamy.
Smooth a little of the filling on the bottom of one biscuit before sandwiching it together with another.