Serves: 12

Per serve: 1700kJ | 3g protein | 25g fat | 45g carbs | 1g fibre


Biscuit base

  • 250 g butter, room temperature

  • 2 cup plain flour

  • 1/2 cup icing sugar mixture

  • 2/3 cup custard powder



  • 120 g butter, room temperature

  • 1 1/3 cup icing sugar

  • 4 teaspoons finely grated lemon rind

  • 2 tablespoon lemon juice

  • 12 teaspoons raspberry jam


Biscuit base

  1. Preheat oven to 160°C. Line 2 baking trays with baking paper.

  2. Use an electric mixer to beat the butter until pale and creamy. Add the flour, icing sugar and custard powder. Using a wooden spoon, mix until combined.

  3. Refrigerate for 10 minutes so that the mixture hardens.

  4. Roll teaspoonful of the dough mixture into balls using your hands. Place them 3cm apart on the lined tray. Use a fork dusted in icing sugar to gently flatten.

  5. Bake in the preheated oven, rotating once, for 15 minutes or until just cooked through.

  6. Remove from the oven and set aside for 30 minutes to cool.


  1. Use an electric mixer to beat the butter until pale and creamy. Add the icing sugar 1/3 cup at a time, scraping down the sides between each addition.

  2. Add the lemon rind and juice and beat until combined.

  3. Spread the icing over the flat sides of the biscuits, and top with 1 teaspoon of raspberry jam per biscuit. Sandwich together with the remaining biscuits. Store in an airtight container for up to 2 days (if they last that long).

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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