(makes 15-18 biscuits)
1 large lemon
250g very soft butter
1/2 cup sifted icing sugar
1 1/2 cups flour
Line two oven slides with baking paper.
Zest lemon and set aside.
Beat the butter and icing sugar for at least five minutes; the mixture should be pale and very creamy.
Add lemon zest and beat thoroughly.
With beater running, gradually add the flour and beat until fully combined.
Fit the piping bag with a large star nozzle.
Spoon the dough into the piping bag.
Pipe dough into lengths about two-thirds the size of your little finger.
Allow space between each biscuit.
Bake 180C for 10 minutes.
Cool on a rack.
Sandwich biscuits with icing and allow to set on rack.
Icing
1 cup sifted icing sugar
30g melted butter
Juice of a large lemon
Put icing sugar and butter in a bowl.
Add the lemon juice gradually, stirring continuously. You may not need all the juice.