Ingredients

Method

• 250 g butter
• 187 g icing sugar
• ½ cup canola oil
• 180 g cornflour
• 625 g flour
For the filling:
• 120 g butter
• 500 g icing sugar
• 1 t lemon juice
• 1 lemon, zested

Method

Ingredients

1. Preheat the oven to 160°C. Cream the butter and icing sugar until light and fluffy. Add the oil and beat until well incorporated.

2. Add both the flours and beat until a dough is formed. Roll out to a thickness of 3 cm between two pieces of baking paper.

3. Use a square biscuit cutter to cut out the dough and a flower cutter to make an indent. Chill for 30 minutes, then bake for 10–15 minutes. Allow to cool.

4. To make the filling, cream the butter and icing sugar until light and fluffy. Add the lemon juice and zest and beat until well incorporated.

5. Place the filling into a piping bag fitted with a flower-shaped nozzle. Pipe pretty shapes on one side of half of the biscuits and top with the remaining biscuits.

Cook's note: Freeze biscuit dough in clingwrap to bake later. Also feel free to bake big batches of biscuits well before Christmas and store them in the freezer.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly 
Food assistant: Josh van Zyl