These can be flavoured with vanilla essence instead of the lemon if you prefer.
250g butter, softened
50g icing sugar, sifted
1 tbsp grated lemon rind
230g plain flour
2 tbsp cornflour
60g butter, softened
1 tbsp lemon juice
1 1/2 teaspoons rind
150g icing sugar, sifted
Grease baking trays or line them with baking paper.
Cream the butter with the icing sugar and lemon rind until light and fluffy.
Sift together the flour and cornflour, add to the butter mixture and mix until a soft dough is formed. Pinch off pieces of dough and roll into small balls each the size of a walnut. Place on the prepared baking trays about 5 cm apart. Press each one down slightly with the heel of your hand, and then, using a fork dipped each time in cold water, mark biscuits lightly to decorate.
Bake 160°C for 15 minutes or until lightly golden. Carefully remove from trays onto wire racks to cool.
For the lemon filling, beat the butter with the lemon juice and rind until pale and creamy. Add the icing sugar and continue to beat until well combined.
Sandwich the cooled biscuits together with the lemon filling. Store in an airtight container.