Lemon And Honey Buttons
|Butter/Margarine||4 Ounce, softened (100 Gram)|
|Caster sugar||3 Ounce (75 Gram)|
|Clear honey||2 Tablespoon|
|Egg||1 , lightly beaten|
|Plain flour||12 Ounce (350 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||2 Ounce (40 Gram)|
|Lemon rind||1 , finely grated|
|Icing sugar||6 Ounce (175 Gram)|
|Lemon juice||2 Teaspoon|
Lightly grease two baking trays.
Cream the butter or margarine with the sugar and honey until very soft, light and fluffy.
Gradually add the egg, beating continuously.
Sift together the flour, cinnamon and salt, then work these dry ingredients into the creamed mixture.
Divide the mixture into 50 and form each piece into a ball.
Place the biscuits at intervals on the prepared baking trays and flatten each one slightly with the prongs of a fork.
Bake in a moderately hot oven (190C, 375 F, gas 5) for 18-20 minutes, or until well browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, prepare the lemon and honey filling.
Cream the fat with the honey and lemon rind until very soft, light and fluffy.
Sift the icing sugar and work half the quantity into the creamed mixture, then beat in the lemon juice and the remaining icing sugar.
Sandwich the biscuits together in pairs with the filling.