RECIPE: Double Lemon Cookies

These cookies are delicious, buttery and crumbly with a sorbet style filling.
Their tangy sweetness will brighten up any gloomy January day, and they go great with a cup of Earl Grey tea.

Here's what you'll need to make the cookies:

225g of butter
50g of powdered sugar
1/2 teaspoon of vanilla essence
Zest of 2 lemons
Juice of 1/2 a lemon
225g of flour
3 teaspoons of cornflour

and for the icing:

50g of butter
125g of caster sugar
Juice of 1/2 to 1 lemon according to taste.

Preheat your oven to 175 degrees C.

Stir the butter, sugar, vanilla, lemon zest and juice together until you get a creamy (but not fluffy) mixture. then stir in the flour and cornflour.

Form little balls from the dough and press them slightly on to some baking paper. They should be about 4 to 5 centimetres in diameter. Try to keep them fairly even as you'll need to pair them up later.

These need to go in the oven for about 10 minutes. They will stay quite pale, so look for some browning around the edges to check if they're ready. Let them cool completely.

Meanwhile, you can make the icing. Mix the sugar, butter and lemon juice together. Add more sugar or lemon to taste.

When all that is done, dollop some of the icing onto the flat side of half of the cookies and stick the other halves, flat side down on top.

And voila! Super easy but very tasty homemade cookies.