Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside.

In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. Scraping down the sides as needed.

Sift over flour and cornflour. Beat until well combined and mixture forms a soft dough. NOTE: the dough will be quite smooth/soft, still holding it’s shape when rolled into rounds. If dough is too wet/sloppy, add a little more plain flour until it comes together.

Pick up approx. 2 tablespoons worth of dough (weighing approx. 25g each) and roll into small rounds. Place on lined tray and repeat with remaining dough. Leaving a small 2-inch gap between each to allow for spreading during cooking.

Take a lightly floured fork and gently press the back of the fork down on each round to slightly flatten.

Bake for 8-12 minutes or until very lightly golden around the edges. Some cracks will appear on top.

Remove and cool on tray for 5 minutes.

Carefully transfer to a wire rack to cool completely. Biscuits will be quite delicate to handle when still warm.

In a mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter. Beat on medium-high for a few seconds until butter turns creamy.

Add 1 cup icing sugar and beat until just combined.

Add remaining 1 cup icing sugar, lemon zest and lemon juice. Beat for 1 minute until light and creamy. NOTE: if needed, add extra lemon juice if mixture is too dry or add more icing sugar if mixture is too wet/sloppy and won’t hold it’s shape.

Spoon frosting into a piping bag fitted with a medium sized open star nozzle.

Pair up cooled biscuits. Recipe makes 8 melting moments.

Pipe frosting on the underside of 1 biscuit in each pair.

Very gently sandwich together with second biscuit.

Serve and enjoy!