For the biscuits:
- ⅔ cup (160 grams) dairy-free butter
- 1 teaspoon vanilla
- ¼ cup icing sugar
- 1 cup plain flour
- ¼ cup cornflour
For the filling:
- ½ cup (60 grams) dairy-free butter
- 1 ½ cups icing sugar
- zest of 1 lemon
- 1 tablespoon lemon juice
Preheat the oven to 180°C and line a large baking tray with baking paper.
Place the dairy-free butter, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment fitted. Beat until smooth and creamy. Add in the flour and cornflour and continue to mix until a smooth dough forms.
If the dough is feeling too sticky, refrigerate for about 30 minutes to make it easier to handle. Roll tablespoons of dough until you have 20 total, and place evenly spaced 2 cm apart on the baking tray. Using a lightly floured fork, gently press the dough. You want to make sure that they are fairly evenly shaped.
Bake for 8-10 minutes or until the edges around the bottom are slightly golden, you want the tops to still be quite pale. Transfer to a wire rack and let cool completely before filling.
While the cookies are baking, make the filling. In the bowl of a stand mixer (or using an electric hand mixer) beat together the dairy-free butter, icing sugar and lemon zest and juice until smooth and creamy. Place the frosting covered with plastic wrap in the fridge to cool until ready to use.
Using a knife or a piping bag to place the filling on half of the cookies and sandwich together with the remaining cookies (you should be left with 10 full cookies).