Ruth and Sarah's zesty lemon, almond and vanilla petits fours

Makes 12

To decorate

• 2 lemons
• 100g butter
• 80g plain flour
• 1 tbsp vanilla sugar
• 50g icing sugar
• 1 egg
• 40g ground almonds

• 50g icing sugar
• 10g lemon juice
• 0 lemon
• 0 golden brown

Step 1
Grate the lemon zest into a bowl.

Step 2
In another bowl, add 60g butter to 70g flour.

Step 3
Mix with the vanilla sugar and most of the zest to make a light, soft dough.

Step 4
Refrigerate for 30 minutes.

Step 5
Heat the oven to 180C/350F/gas mark 4.

Step 6
For the filling, cream the remaining butter with the sugar.

Step 7
Add the egg, almonds and 20ml lemon juice.

Step 8
Roll out the pastry on a floured surface.

Step 9
Cut out 6cm rings.

Step 10
Place into greased mini-muffin tins and top with 1 tsp filling.

Step 11
Bake for about 20 minutes but check after 15.

Step 12
For the icing, mix the sugar and lemon juice till spreadable.

Step 13
Add a splash of water if necessary.

Step 14
Glaze the cake, then decorate with zest.