Skip to main content

Recipe by Laura Bakhtiarian

Images by Naomi Giatas

The perfect accompaniment to a cuppa 

Time 55 minutes

Makes 12 — 14


225g plain flour

75g cornflour

250g Western Star Chef’s Choice Unsalted Butter, softened

2 tsp vanilla paste

80g icing sugar mixture


120g Western Star Chef’s Choice Unsalted Butter, softened

165g icing sugar mixture or pure icing sugar

3 tsp lemon rind, finely grated

2 tsp lemon juice


• Preheat oven to 160°C fan-forced. Line two baking trays with baking paper.

• Sift the plain flour and cornflour into a bowl, then set aside.

In a large bowl, add the butter, vanilla paste and icing sugar mixture.

• Beat with a stand mixer or hand-held beaters until smooth and creamy.

• Slowly add the sifted flours, mixing between each addition until combined.

• Roll mixture into level teaspoon-sized balls and place 5cm apart on the prepared baking trays. Press the tops of the balls lightly with a fork.

• Bake for 15 minutes, then remove from oven and leave to cool on the trays for 10 minutes before moving to a wire rack to cool completely.

• To make the filling, beat the butter, icing sugar mixture, lemon rind and lemon juice until smooth and creamy.

• Pipe a teaspoon of filling onto the flat side of one biscuit, then use another biscuit to sandwich them together.

We used: Western Star Chef’s Choice Unsalted Butter.

Western Star is more than butter — it’s an Australian tradition! For over 90 years, generations of Australians have used Western Star to create greatness in the kitchen. Their unsalted butter is the versatile all-rounder that gives you control of seasoning and is ideal in the world of sweet cooking. Find more recipes at westernstarbutter.




Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

Leave a Reply