These biscuits are cute! Sweet, creamy lemony filling sandwiched between soft, buttery shortbread biscuits. And they do literally melt in your mouth! I made these for a morning tea and they were very happily devoured. Plus, they are so easy to whip up :)
4 teaspoons fresh lemon juice (if you don’t have any fresh, the bottled kind is fine too)
Preheat oven to 180°C (350°F). Line two baking trays with baking paper.
Cream together butter, icing sugar and vanilla until light. Sift over both flours, then stir gently until just combined.
Transfer mixture to a piping bag fitted with a fluted tip, then pipe onto trays – small circles about 3cm (1 inch) wide, leave a bit of space for spreading. (Note: I found the cookie dough a bit too solid to pipe well, however I found warming the dough up while in the piping bag softened it enough to pipe fairly well – I held the bag in front of the hot oven for about 30 seconds. Next time, I may even add a little more butter, maybe even melted to help make the mixture easier to pipe.)
Bake for about 12-13 minutes, or until lightly browned. Cool on trays then transfer to wire racks to finish cooling.
Meanwhile, make the filling by beating together butter, icing sugar and lemon juice with an electric mixer until combined and creamy. Fill a piping bag fitted with a small round, plain tip and pipe a small amount onto the flat surface of one biscuit, then sandwich together with another.