• Pre-heat oven to 160 degrees celsius (fan forced) (320 degrees fahrenheit).
• Beat butter, icing sugar and vanilla extract together until the mixture reaches a pale colour.
• Stir in sifted flours ⅓ at a time using a rubber spatula.
• Using floured hands, roll mixture into small balls (about ¾ tablespoon full or 17-18 grams).
• Place balls onto a baking tray lined with baking paper. You should have 14 balls and leave at least 3cm between each on the tray.
• Flatten each ball slightly using a floured fork (making a fork pattern on the top of each biscuit).
• Bake for 15 minutes or until the biscuits turn a pale yellow golden colour and are firm to touch.
• Allow to cool on the tray for 5 minutes before transferring to a cooling rack.

Lemon Buttercream Filling

• Once biscuits are completely cooled, make the filling.
• Beat butter and icing sugar together until soft and fluffy.
• Stir through 1-2 teaspoons of lemon juice and zest from ½ a lemon.
• Pipe about a tablespoon of buttercream on the flat side of one biscuit and sandwich another on the top, flat side down, and gently squeeze together until the filling reaches the edges of the biscuit.