I created these lemon shortbread cookies by accident. I started thinking about classic Aussie melting moments – but I didn’t have any cornflour so substituted rice flour, which gave my cookies more of a shortbread texture. I still made the lemon buttercream filling, but instead of using it to sandwich 2 cookies together, I spread it (rather generously) on top of each one. You could enjoy these with a cup of tea or coffee at any time, but I prefer them as an after dinner treat with a good grappa, such as Marolo Grappa di Arneis. Store any leftover cookies (without topping) in an airtight container for up to a week, store the buttercream covered in the fridge and combine them just before serving. See the video below for another easy Aussie sweet treat.
Makes about 20
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