250 g butter. ⅓ cup icing sugar. 1 ½ cups flour. ½ cup cornflour. Lemon cream 60 g butter. ½ cup icing sugar. 1 teaspoon grated lemon rind. 3 teaspoon lemon juice
Cream butter and sugar until light and fluffy. Add sifted flours mix well. Put mixture into piping bag fitted with fluted tube. Pipe rosettes on to lightly greased oven trays bake in moderate oven 10 to 12 minutes. until pale golden brown. Cool on wire rack. Join biscuits with Lemon cream
Lemon cream:Beat butter until smooth gradually add sifted icing sugar beat in lemon rind and juice.