For gluten free lemon cookies:
In a bowl, cream together butter, sugar and lemon zest.
Add the eggs, one at a time and mix well.
Sift together the dry ingredients and add them to the wet mixture. Using a wooden spoon, mix all ingredients together until you get an even, smooth cookie dough that comes together in a ball.
Wrap in cling film and refrigerate for at least 1/2 hour.
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Roll out the chilled cookie dough until it’s about 3 mm thick. Using a flower-shaped cookie cutter about 2 1/2 inch in diameter, cut out cookie dough flowers and place them on the lined baking sheet. Leave about 1 inch in between the cookies.
For half of the cookies, cut out circles from their middle, about 1/2 in diameter, using a bottle cap or a piping nozzle (or anything with a circular shape and of suitable diameter).
Bake the cookies in the pre-heated oven at 355 ºF (180 ºC) for 13 – 14 minutes or until golden brown.
Allow to cool.
For homemade lemon curd:
In a heatproof bowl above simmering water, combine all lemon curd ingredients except the butter. Whisk briefly until the eggs are evenly incorporated.
Cook the lemon curd above the simmering water until it starts thickening – stir constantly but do not whisk. Whisking will create a foam (from the egg yolks and the sugar), which will make your lemon curd frothy and not at all lemon curdy.
After about 10 minutes, the lemon curd should have thickened significantly. If it hasn’t, transfer the mixture into a saucepan and cook on direct (medium-low) heat for a few minutes, stirring vigorously.
Stir in the butter, 1 tbsp at a time, until all butter has melted and has been completely incorporated.
Allow the lemon curd to cool, stirring occasionally to prevent “skin” formation on top.
For buttercream:
In a stand mixer (or with a hand mixer with the double whisk attachment), cream together butter and 1/2 of the powdered sugar. Whisk on medium-high speed for about 5 minutes, until pale and fluffy.
Add the milk and the rest of the powdered sugar. Whisk on medium-high speed for a further 5 – 7 minutes until the buttercream is super fluffy and almost white.
For lemon juice icing:
In a bowl, mix together the lemon juice and powdered sugar until you get a thick white (but slightly runny) paste.
Assembling the daisy sandwich cookies:
Dip the tops of the sandwich cookies (i.e. the cookies with a hole) into the icing and allow them to dry on a rack. As they dry, the icing will harden.
Pipe a ring of buttercream, about 1/4 inch high, around the edge of the sandwich bottoms (i.e. the cookies without a hole) – see the picture in text for clarification.
Spoon about 1 tsp worth of lemon curd into the buttercream ring (see the picture in text for clarification). The lemon curd should completely fill the buttercream ring, up to the top.
Place the iced cookie on top of the buttercream + lemon curd, pressing down slightly so that the lemon curd fills up the hole in the cookie slightly.
Et voila – you’ve made daisy sandwich cookies! Enjoy!
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