Lemon Sandwich Biscuits

For the lemon biscuits:

Ingredients:

360g gluten free flour

200g caster sugar

1 tsp Xanthan gum

1/4 tsp salt

225g unsalted butter, softened

1 egg

Zest of one lemon

1 tsp lemon juice

Method:

1. Preheat the oven to 180c. Line two baking sheets with baking paper.

2. In a bowl, whisk together the gluten free flour, sugar, Xanthan gum and salt. Add the butter, egg, zest and juice and knead everything together into a smooth, soft (but not sticky) dough.

3. Generously flour a flat surface and roll the cookie dough until about 3-4 mm thick. Slide a long off-set spatula underneath the dough to loosen any patches that have stuck to the work surface.

4. Cut out the cookies the the shape that you want and place them on the baking sheets about 5mm apart.   One baking sheet at a tune, bake the cookies for about 10-12 minutes or until light golden brown around the edges.

5. Allow to cool  on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely. Once cool, assemble with the lemon buttercream.

For the buttercream:

Ingredients:

220g unsalted butter, softened

500g icing sugar

2 lemons zested

2 tbsp fresh lemon juice

2 tbsp double cream

Method:

1. Put the soft butter into a large mixing bowl and beat until pale and creamy.

2. Add the icing sugar a little at a time, beating well in between each addition.

3. Add the lemon zest and juice and beat well.

4. Add the double cream (or 2 tbsp milk) and beat until smooth, fluffy and creamy.