Lemon cornflake biscuits
- Heat oven to 180 deg C. Line two baking trays with nonstick baking paper.
- Place softened butter and sugar in a bowl and beat until pale and creamy. Stir in lemon zest from one lemon. Sift flour and custard powder over creamed mixture and stir to combine. Lastly, stir in cornflakes.
- Place heaped tablespoonfuls of mixture on prepared baking trays. Bake for 15 to 20 minutes or until firm and golden brown. Remove to a wire rack to cool.
- Ice the cold biscuits with lemon icing, which is made by simply beating all the ingredients together in a bowl until creamy (using lemon juice from one lemon).