Ingredients
Biscuits
Lemon pistachio cream
Method
Biscuits
1.Preheat oven to 180°C fanbake.
2.Beat the softened butter, vanilla paste and icing sugar together until light and fluffy. Carefully mix in cornflour and flour until combined.
3.Spoon rounds of mixture onto a lined baking tray, allowing room for spreading (I use a cheap ice cream scoop with a release mechanism for this, so the balls are of a similar size). Lightly press down to make into discs. Bake for 12–15 minutes until golden. Allow to cool.
4.When cool, sandwich two biscuits together with a generous amount of pistachio cream (see method below). Store in an airtight container in the fridge, where they’ll keep for up to a week.
Lemon pistachio cream
5.For the filling, beat butter and half the sugar until fluffy and light. Add the rest of the icing sugar, zest and juice and continue to beat until well combined and creamy. Chop pistachios until they reach a breadcrumb consistency (I use a food processor) then gently stir into the butter cream.
