Directions

1. Preheat oven to 160°C/140°fan/Gas 3 and line two baking sheets with baking paper

2. Cream together butter and sugar. Sift in flour and stir in with lemon zest. Work in lemon juice and mix to a stiff biscuit mix
3. Spoon mixture into a piping bag fitted with a star nozzle and pipe small swirls onto baking sheets, spaced well apart. When lifting the nozzle from piping each swirl, use a knife to trim the mixture

4. Bake for 12-15 minutes or until lightly golden and cooked. Leave to cool on baking sheets for about a minute then transfer to a wire rack to cool and firm up. They will keep in an airtight container for a few days