Lemon Butter Biscuits

0 Line 2 baking sheets with parchment paper.
1 Whisk together the flour, baking soda and cornstarch. Set aside.
2 Place the softened butter and sugar into the bowl of a stand mixer, fitted with the paddle attachment.
3 Beat together for 3 minutes or until light and fluffy.
4 Next, add the egg, lemon zest and lemon juice. Continue to beat until well incorporated.
5 Combine half of the flour mixture and beat until it just comes together.
6 Add remaining flour mixture and beat for a further 30 seconds to form a dough.
7 Using a small ice cream scoop, scoop out 16 balls of dough and place on prepared trays.
8 Place the baking trays into the fridge for 1 hour.
9 Preheat the oven to 350°F/180°C.
10 Gently press the tops of the dough balls and bake in the preheated oven for 10-12 minutes.
11 Allow to cool on the trays for 5 minutes before sprinkling with powdered sugar and transferring to a cooling rack to cool completely.
12 Store in an airtight container in a cool dry place for up to 4 days or in the fridge for up to 7 days.