150g butter, softened
1 1/2 cups Chelsea Caster Sugar
1 large (size 7) egg
1/2 tsp natural lemon essence
1 3/4 cups plain flour
1 tsp baking soda
1/4 cup Chelsea Demerara Sugar to sprinkle
Chelsea Berry Flavoured Icing

Preheat oven to 180 degrees. In a bowl, beat butter and Chelsea Caster Sugar until pale and creamy. Beat in egg and lemon essence. Add sifted flour and baking soda and mix to combine.
Place small balls (2 tsp each) of mixture on baking trays lined with baking paper, leaving room for the biscuits to spread. Bake for 5 minutes then remove and tap the trays on bench to flatten the biscuits. Sprinkle biscuits a little with Chelsea Demerara Sugar. Return to bake for 6 minutes or until set and lightly golden. Remove biscuits from oven and leave to cool completely.
Prepare Chelsea Berry Flavoured Icing according to the pack instructions. Spread a heaped teaspoon of icing on the undersides of the biscuits; sandwich together with remaining biscuits. Or alternatively, spread icing over tops of cookies and decorate, as desired.