Each cookie is a delicate balance of savoury and sweet, a confection that speaks of generations of Polish baking tradition. They are the perfect accompaniment to a quiet moment of reflection or an afternoon spent in good company. With their light, tangy filling and soft, sugary crust, these biscuits are a celebration of life’s simple pleasures.
Ingredients:
- 2 1/2 teaspoons lemon zest (2 teaspoons for dough, 1/2 teaspoon for filling)
- 2 1/4 cups all purpose flour
- 4 cups + extra for icing sugar
- 6 tablespoons lemon juice (2 teaspoons for pastry, 4 tablespoons for filling)
- 11.7 oz (1 1/3 cups) unsalted, room temperature butter (8 oz for dough, 2.7 oz for filling)
- 1 tablespoon milk, or as needed (optional for filling)
- 1 large egg yolk, lightly beaten, room temperature
- 2/3 cup superfine sugar
Method:
Cream 8 ounces unsalted butter with 2/3 cup superfine sugar until light and fluffy.
Stir in 1 large egg yolk and 2 teaspoons lemon zest.
Gradually add 2 1/4 cups of the all-purpose flour, mixing until a dough forms.
Wrap the dough in cling film and chill in the fridge for at least 1 hour.
Preheat the oven to 175°C (350°F).
Line baking trays with greaseproof paper.
Roll out the dough on a lightly floured surface to about 1/8 inch thick.
Using a round cookie cutter, cut out cookies and place on the prepared baking sheets.
Bake for 8-10 minutes or until lightly golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Cream 2.7 ounces unsalted butter with 4 cups icing sugar, 1/2 teaspoon lemon zest and 4 tablespoons lemon juice. Add 1 tablespoon of milk if necessary to achieve a spreadable consistency.
When the cookies have cooled, spread the lemon filling on the flat side of half the cookies.
Top with the remaining biscuits to make sandwiches.
Dust with extra icing sugar.
