Melting Moments Recipe
These rich, fine-textured, buttery biscuits have a sweet, lemony filling.
Makes 20 filled biscuits.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
190g butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
60g (1/3 cup, lightly packed) pure icing sugar or icing sugar mixture (sift the icing sugar if lumpy)
3/4 teaspoon vanilla extract
38g (1/4 cup) cornflour (cornstarch)
210g (1 1/3 cups plus 1 tablespoon) plain flour
150g (3/4 cup, very firmly packed) pure icing sugar or icing sugar mixture (sift the icing sugar if lumpy)
45g butter, softened
3 1/2 teaspoons (18ml) lemon juice
Preheat oven to 150 degrees Celsius (140 degrees Celsius fan-forced). Line one or two large baking trays with baking paper.
Using an electric mixer or electric hand-held beaters, beat butter, icing sugar and vanilla together until creamy. Stop the machine and use a spatula to scrape down the side and base of the bowl. Continue beating until the mixture is completely smooth.
Add cornflour to butter mixture.
Stir until combined.
Then add the flour and stir until well combined. The electric mixer or beaters can be used to incorporate the flours into the butter mixture if preferred. However, if your machine doesn't have a sufficiently low speed, some of the flour may be thrown from the bowl.
Using your hands, roll mixture into 40 2.5cm diameter balls. Place balls on lined trays. © exclusivelyfood.com.au
Use a flat surface (such as the base of a glass) to gently flatten the balls to form 3cm diameter discs.
Then press the centre of each disc with a fork to form 1cm thick, 3.5cm diameter discs.
Alternatively, pipe 40 small rounds of dough onto the prepared trays.
Bake for about 20 minutes, until biscuits are golden on the underside and just firm to the touch. If you are baking two trays of biscuits at a time and are not using a fan-forced oven, swap the positions of the trays halfway through the baking time. This will allow the biscuits to cook more evenly. You will probably also need to extend the baking time by a few minutes.
Cool biscuits on trays for 10 minutes. Transfer biscuits to a wire rack to cool completely.
Make the lemon filling. Place a heaped teaspoon of the filling on the flat side of one biscuit.
Top with the flat side of another biscuit and gently press biscuits together. Repeat with remaining biscuits.
Store biscuits in an airtight container at room temperature, in the refrigerator or freezer.
Using an electric mixer or electric hand-held beaters, beat icing sugar, butter and lemon juice together until smooth and creamy. © www.exclusivelyfood.com.au