Ingredients: Shortbread
256g All-purpose flour
115g Powdered sugar
3/4 Salt (tsp)
227g Unsalted butter (room temperature & chopped)

Ingredients: Lemon Cream Filling
250g Mascarpone
2 tsp Double cream
1 tsp Vanilla extract
2 tsp Icing sugar
1 Lemon juice & zest

Method:
Step 1: Heat the oven at 160˚C and line a baking tray with parchment paper, combine all shortbread ingredients into a food processor and pulse until all of the butter is mixed this will take about 10-15 second pulses.

Step 2: You will know it is ready when all the mixture looks like wet sand and it will clump together when pressed. Next, pour everything onto a countertop and gently press it together into a mound.

Step 3: Slightly knead the dough into a square shape, roll the dough out on a well-floured surface.

Step 4: You can use a cutter or knife to cut out circles or rectangles. They can be 1/4 - 1/2 inch thick, depends on how thick you want them.

Step 5: Allow chilling in the freezer for 15mins before baking on a parchment sheet, leave about 1/2 inch apart. Bake cookies for 15 - 18mins or until dry to touch and the bottom has turned brown.

Step 6: Allow cooling on a rack before adding your cream filling.

Step 7: While the biscuits are cooling you can make the filling. Gather all the ingredients above and mix them together into a food processor or mixer until smooth and fully combined.

Step 8: Using a piping bag, pipe your cream onto the inside of your shortbread, and using another biscuit place it on top to create your sandwich.

Step 9: Repeat this process until all sandwiches are created.

Tips: Biscuits stay fresh for up to 2-3 days when kept in the fridge.