|Icing sugar||1⁄3 Cup (5.33 tbs)|
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Cornflour||1⁄2 Cup (8 tbs)|
|For lemon filling|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||3 Teaspoon|
Cream butter and icing sugar until light and fluffy. Sift flours together and mix in. Divide mixture into eighths, then roll each part into 5 small balls. Place well apart on greased oven trays and press flat with a fork dipped in flour. Bake in a moderate oven 180C (350F) for 10-12 minutes until pale golden. Ease biscuits with spatula, cool 2 minutes on trays then remove to wire rack. When cold, join in pairs with lemon filling LEMONFILLING: Cream butter and icing sugar until light and fluffy, beat in lemon rind and juice, a little at a time.