Ingredients

Method

• 250 g unsalted butter, softened 
• 187 g icing sugar 
• ½ cup canola oil 
• 180 g cornflour 
• 625 g cake flour 
• 2 LemonGold® lemons, zested 
• ½ t fine salt 
For the filling: 
• 120 g unsalted butter, softened 
• 500 g icing sugar, sifted 
• 1 t  LemonGold® juice 
• LemonGold® lemon, zested 

Method

Ingredients

1. Preheat the oven to 160°C and line two baking trays with baking paper.

2. Cream the butter and icing sugar until pale and fluffy. Add the canola oil and beat until fully incorporated.

3. Add the cornflour, flour and salt, mixing until a soft dough forms.

4. Fold in the LemonGold® zest until evenly distributed.

5. Roll out the dough between two sheets of baking paper to approximately 3 mm thick. Use a square biscuit cutter to cut out the biscuits and use a small flower cutter or piping nozzle to create decorative indents if desired.

6. Transfer the biscuits to the prepared trays and chill for 30 minutes.
7. Bake for 10–15 minutes, or until the edges are just turning pale golden. Allow to cool completely.

8. To make the filling, beat the butter and icing sugar until light and fluffy. Add the LemonGold® juice, zest and salt and beat until smooth and creamy.

9. Spoon the filling into a piping bag fitted with a star nozzle. Pipe the filling onto half the biscuits, then sandwich with the remaining biscuits.

Find more biscuit recipes here

Recipe and production: Bianca Strydom

Food assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson

A Woolworths LemonGold® is no ordinary lemon. Thin-skinned, virtually seedless and bursting with bright, zesty juice, they add a fresh citrus lift to both the biscuits and the filling in these LemonGold creams. Choose Woolworths LemonGold® to make every bake sing.

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