|115 g||butter — softened|
|25 g||icing sugar|
|lemon — halved and zested|
|115 g||flour — plain|
|125 g||butter — softened|
|1 cup||icing sugar|
|1 tsp||vanilla — essence|
|1/2 tsp||cinnamon — ground|
First off, heat the oven to 180 degrees Celsius and prepare an oven safe baking tray with non stick spray.
Beat the butter, icing sugar, vanilla essence and zest until light and creamy.
Sift the flour and cornflour and mix it with the butter mixture until combined into a manageable dough.
You can now transfer your cookie dough to a piping bag if you wish. I used an old cookie press to create pretty shapes with my dough – you can also roll it out and use certain cookie cutters if you want.
Be sure to place the cookies about 1 cm apart on the baking tray.
Bake for 10 – 15 minutes until golden. Leave to cool.
For the buttercream filling; Beat the butter, icing sugar, vanilla essence and cinnamon until fluffy and creamy. You can add a little milk if the icing is still too thick.
Spread the cookies with buttercream filling and serve with tea.
Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.
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