• 60 minutes cook

Melting moments

Melting moments

Melting moments

Ingredients

  • 250g butter
  • ½ cup (80g) icing sugar mixture
  • 1 teaspoon vanilla extract
  • 1½ cups (225g) plain flour
  • ½ cup (75g) cornflour
  • butter cream
  • 80g butter
  • 2/3 cup (110g) icing sugar mixture
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice
  • note: this recipe makes about 25 biscuits. unfilled biscuits can be made two weeks ahead and stored in an airtight glass jar. filled biscuits can be made two days ahead.

Steps

  1. Preheat the oven to moderately slow (160°C). Line three baking trays with baking paper.
  2. Beat the butter, sifted icing sugar mixture and vanilla with an electric mixer until pale. Stir in the combined sifted flours in two batches.
  3. With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour and press down lightly onto each biscuit to flatten slightly.
  4. Bake in moderately slow oven for about 15 minutes or until biscuits are a pale straw colour. Stand the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
  5. For the butter cream, beat the butter, sifted icing sugar mixture and rind in a small bowl with an electric mixer until pale and fluffy. Beat in the juice.
  6. To serve, sandwich two biscuits with a teaspoon of the butter cream. Dust with a little extra sifted icing sugar, if desired.
  7. Unfilled biscuits suitable to freeze. Not suitable to microwave.
  8. Cook's note Have butter for the biscuits and butter cream at room temperature.