Lemon pepper biscuit kisses

Method

1. Heat the oven to 180°C fan/gas 6 and lightly grease 2 large baking trays. Use an electric hand mixer to cream 100g of the butter and the caster sugar for about 3 minutes until light and fluffy. Stir in the lemon zest and 1 tbsp of the juice, then fold in the flour, baking powder, black pepper and a pinch of salt to make a stiff paste.

2. Divide the mixture into 24 balls (about 12g each). Space them out evenly on the baking trays, then use a fork dipped in water to flatten each ball a little and create ridges. Bake for 9-10 minutes until light golden, then leave to cool on the tray.

3. Meanwhile, in a medium bowl, use a hand mixer to beat the remaining 70g butter and icing sugar together until combined and fluffy. Stir in the remaining lemon juice and a pinch of pepper. Spoon the filling onto the flat underside of half the biscuits, then use the remaining biscuits to create a sandwich. Store in an airtight container for up to 3 days.