Preheat oven to 180°C
225g softened butter
175g icing sugar
1teaspoon vanilla extract
finely grated zest of two lemons and juice from one
350g plain flour, sifted
caster sugar to dust
Beat the butter and sugar until light and fluffy. Add the vanilla extract and lemon zest. Mix until well combined. Add the semolina and the flour and fold through gently. At this stage, don’t overwork the doughor the biscuits will not be light. Using your hands gently bring the mixture together while adding the lemon juice. Wrap in clear film or baking parchment and allow to rest for 20 minutes.
Roll the mixture on a lightly floured surface to 1cm thick and cut with a biscuit cutter. Place the biscuits on a prepared baking sheet and bake for 10-15 minutes, till lightly golden. Sprinkle with caster sugar while still hot. Allow to cool for a few minutes, then transfer to a cooling rack and cool completely.