Place the sugar in a large mixing bowl and grate in the zest of two lemons (retain the lemons for later).

Mix well.

Add the cubed butter and cream together, until smooth. I use a wooden spoon, but you could use an electric whisk.

Add the flour and keep mixing until it starts to look like breadcrumbs.

Use your hands to press this together into a ball of dough, re-adding any bits that crumble away until you’ve got a smooth, workable ball.

Place in the fridge for at least 30 minutes.

Preheat the oven to 160 degrees C (fan-assisted) and line a baking tray with baking paper.

Remove the dough from the fridge and lightly dust a surface with flour.

Roll the dough out to around 5mm, pressing back in any bits that crumble off.

Use a cutter or knife to cut 10-12 even fingers (or any shape you like).

Carefully lift and place on the tray, leaving a little room between each biscuit.

Bake for around 12-15 minutes, until the top is a light golden brown.

Remove from the oven and leave to cool fully on a wire rack.

Mix the icing sugar with a squeeze of lemon juice, adding more juice or sugar until you have a stiff drizzle.

Use a piping bag or spoon to drizzle onto the biscuits and add a sprinkle more zest if desired.