Citrus cream cookies

Ingredients

• 180g butter, softened
• 1 tea spoon finely grated lime zest
• 80g icing sugar
• 225g plain flour
• 40g cornflour
• Filling
• 125g butter, softened
• 1 tsp vanilla extract
• 1 tsp finely grated orange zest
• 1 tsp finely grated lemon zest
• 160g icing sugar, sifted
• Icing sugar for dusting

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Preparation

• Add the butter, lime zest and icing sugar and beat until smooth and creamy then fold in the flour and cornflour until fully combined. Tip out onto a surface and knead until smooth then wrap in cling film and chill for 30 minutes until firm.
• Preheat the oven 180°C/fan oven 160°C/350°F/ gas mark 4.
• Roll out half the dough between sheets of cling film and using a flower-shaped cutter or cutter of your choice, cut out 12 larger shapes. Add any scraps of dough to the remaining half of dough and roll out as before and cut out 12 smaller size shapes. Leave a gap between each cookie on the prepared baking trays to ensure they don?t stick together when baked.
• Bake in the preheated oven for 5-6 minutes for the smaller shaped cookies and 7-6 for larger shaped cookies, until lightly browned. Place on wire racks to cool.
• To make the citrus buttercream; put all the filling ingredients into a bowl and beat together until smooth and creamy. Spread the filling on each of the larger cookies and sandwiched together with a smaller cookie. Dust with icing sugar.