130g butter, softened
½ cup icing sugar
1½ c flour
1 tsp baking powder
½ c cornflour
pinch salt
1 tbsp finely grated lemon orange zest
Beat butter and icing sugar together until pale and creamy. Sift the flour and cornflour together.
Gradually work in the flours to the mixture.
Add zest and beat.
Place mixture in teaspoon lots on tray, flatten with a floured fork.
Bake 180C for 10-12 minutes until pale gold in colour.
Cool on a wire rack and set aside.
Spread buttercream on a biscuit and place another on top.
Repeat until all biscuits are used.
Buttercream filling
50g soft butter
1/2 cup icing sugar
2 tsp grated lemon or orange zest
2 tsp lemon or orange juice
Beat the butter and icing sugar together until creamy.
Add the zest and juice and beat again.
Add a little more juice if necessary.
Beat until creamy and spreadable.