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INGREDIENTS

Metric
Imperial
Lemon Butter Cream Icing:
  • 250g Butter (at room temperature)
  • 500g Icing sugar
  • 3tbsp Lemon juice
  • Zest of 1 lemon
Lemon Butter Cream Icing:
  • 8.82 oz Butter (at room temperature)
  • 17.64 oz Icing sugar
  • 3tbsp Lemon juice
  • Zest of 1 lemon

METHOD

  1. Make the cookie dough as per the instructions on the SASKO Quick Treats Cookie Mix packet.
  2. Preheat the oven to 180*C and grease and line 3 baking trays.
  3. Use a teaspoon to scoop very small amounts of dough into your hand before rolling into balls 2 ½-3 cm in diameter.
  4. Place the balls 5cm apart on the baking trays and bake in the oven for approximately 10 mins or until golden brown around the edges.
  5. Allow to cool before icing.
To make the icing:
  1. Using an electric mixer beat the butter in a bowl for about a minute until softened.
  2. Add the icing sugar and beat on low speed until well combined.
  3. Add the lemon juice and zest and beat for a further minute or two on medium until you have a smooth, soft, silky icing.
To assemble:
  1. Scoop the icing into a piping bag with a large star nozzle and pipe a little icing onto one cookie, top with a second cookie and another layer of icing and finally place the third cookie on top. Finish with a final piping of the icing.
  2. Repeat with the remaining cookies.

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