Zesty melting moments
Alicia Moo | On 03, Aug 2013
You have got to love a biscuit and a cup of tea on a sunny Sunday afternoon.
These deliciously moreish classic biscuits are perfect for afternoon tea, loving give-aways and general everyday treats.
I love the little flavour hit of lemony creaminess you get when you take that first leap into a land of buttery goodness (let’s be bad and pretend all that fatty butter is necessary for survival).
Zesty Melting MomentsÂ
Makes 20 whole melting moments.
190g butter, softened
60g icing sugar mixture sifted
1 teaspoon vanilla extract
1/4 cup cornflour
210g plain flour, sifted
150g icing sugar mixture, sifted
45g butter, softened
3 1/2 teaspoons lemon juice (approximately juice of one lemon)
1.Â Preheat oven to 170 degrees and line two baking trays with baking paper.
2. BeatÂ together butter and sifted icing sugar until light and fluffy.
3.Â Add vanilla extract and cornflour and beat on medium speed until combined.
4.Â Sift in flour and manually stir until completely incorporated.
5.Â Shape into even balls and place on prepared baking trays, spread apart.
6.Â Using the back of a form lightly press down on each half biscuit to flatten slightly and for good old presentation – they should be round about 1 cm thick and 3 cm wide.
7.Â Bake for approximately 20 minutes or until bottoms are golden brown, leave to cool on a wire rack.
For lemon butter cream
Beat together icing sugar, butter and lemon juice until light and fluffy – remember the more you beat the lighter it gets.
It’s not rocket science – sandwich the halves together with a pretty liberal amount of the lemon filing and you are ready to devour them.
Now all that’s left to do is to make a pot of tea and sit amongst the glorious sun.