Lemon Kisses

Makes about 15 sandwiches | Takes 1 hr 15

Ingredients

200g soft butter

160ml (2/3 cup) castor sugar

1 egg yolk

5ml (1t) vanilla essence

zest of 1 lemon

500ml (2 cups) cake flour

For the icing

625ml (2½ cups) icing sugar

30ml (2T) lemon juice

Method

Line baking trays with baking paper. Beat the butter and sugar together until creamy. Stir in the egg yolk, vanilla and lemon zest. Stir in the flour, using your hands if necessary, until it comes together.

Turn out onto a lightly floured surface and roll to 4mm thick. Cut out 6cm rounds and pack on the prepared trays. Re-roll the offcuts. Use a cookie stamp (see tip) to stamp the rounds if you like. Cover with plastic wrap and chill in the fridge for about 20 minutes until firm.

Preheat oven to 180°C. Bake one tray at a time for about 12 minutes until pale golden. Cool on the trays.

For the icing, mix the icing with just enough lemon juice to form a spreadable paste. Spread a layer of icing onto half the cookies and sandwich together with the rest. Leave to set.

<tip> Cookie stamps are available from baking or kitchen stores.

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