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For the icing
Mix the butter, sugar and lemon zest in a large bowl with a wooden spoon.
Add the egg yolk and vanilla extract and briefly beat to combine.
Sift over the flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together. Chill for 20-30 mins.
Heat the oven to 180C/160C fan/gas 4. Roll out the dough to a rough rectangle, then use a pizza cutter or knife to divide the dough into long strips, about 10 x 2cm. Bake on a non-stick baking tray for 10-12 mins until pale gold.
For the icing, mix sifted icing sugar with the lemon juice and the zest. When the biscuits are cool, half dip them into the icing, then dry on a rack.