What you’ll need
150g unsalted butter, softened
60g icing sugar
½ lemon finely grated zest
225g The Healthy Baker Plain Flour
1 teaspoon ground ginger
¼ teaspoon ground turmeric
For the filling
80g unsalted butter, softened
200g icing sugar
3 teaspoon fresh lemon juice
½ lemon finely grated zest
Preheat oven to 145 degrees Celsius, and line two large baking trays with baking paper.
In the bowl of a stand mixer using the paddle attachment, beat the butter, sugar and lemon zest until creamy.
In a separate bowl, whisk together the plain flour and spices.
Add the flour mix to the creamed butter, and mix on low speed until a dough forms.
Roll teaspoonfuls of the dough into balls and place on trays, then lightly press down each ball with two fingers so they flatten out a little.
Bake for 25 minutes. They will be cooked when the undersides of the cookies are lightly golden.
Allow to cool on their trays.
Once the cookies have cooled make the filling by beating all the ingredients in the bowl of a stand mixer or by using a hand held mixer. Mix until light and fluffy and everything is well combined.
Spread filling on to the underside of each cookie, then gently sandwich the cookies together in pairs.
Place sandwiched cookies in the fridge for 20 minutes to allow the icing to firm up before serving.
Makes 20 individual cookies and 10 sandwiched cookies.
