Step 1

Preheat oven to 160°C.

Step 2

Beat butter, essence and sifted icing sugar in small bowl with electric mixer until light and fluffy.

Step 3

Stir in combined sifted flours in two batches. With lightly floured hands, roll 2-level-teaspoon portions of mixture into balls and place about 3cm apart on baking-paper-lined oven trays. Flatten slightly with a floured fork.

Step 4

Bake about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool.

Step 5

For butter cream, beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy. Beat in juice.

Step 6

Sandwich two biscuits together with a teaspoon of butter cream to serve. Dust with sifted extra icing sugar.