Lemon Cream Biscuits

Mix together the butter and the sugar until creamy. Mix together the flour and cornflour and work into the butter mixture using a whisk with dough hook attachments. Wrap the dough in clingfilm and chill in the fridge overnight.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.

Reknead the dough well on a floured work surface, cut in half and shape into 2 rolls approx 60 cm long. Cut into 2 cm thick slices, roll in to balls and place on the prepared baking tray. Bake in the middle of the oven for 10-12 minutes until golden. Remove from the oven and leave to cool.

To make the cream, mix the butter and the icing sugar together until creamy. Stir in the lemon zest and the juice and transfer the mixture into a piping bag with a small, star-shaped nozzle (approx. 3 mm). Pipe the cream onto the underside of half the biscuits and place the remaining biscuits on top.