Mem­o­rable mo­ments

Melt­ing mo­ments are the ul­ti­mate af­ter­noon tea treat and are a cinch to bake fol­low­ing these sim­ple steps. But­tery and light all at once, these clas­sic bis­cuits are adored for their melt- in- your- mouth tex­ture and sweet lemon fill­ing. Tra­di­tional meltin

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

clas­sic melt­ing mo­ments

175g un­salted but­ter, soft­ened ¼ cup ( 40g) ic­ing su­gar, sifted 1 tea­spoon vanilla ex­tract 1 cup ( 150g) plain flour, sifted ¼ cup ( 35g) corn­flour, sifted lemon fill­ing 60g un­salted but­ter, soft­ened 1 cup ( 160g) ic­ing su­gar, sifted 2 tea­spoons lemon juice 2 tea­spoons finely grated lemon rind

step one

Pre­heat oven to 180° C. Place the but­ter, ic­ing su­gar and vanilla in the bowl of an elec­tric mixer and beat for 5– 6 min­utes, or un­til light and fluffy. Add the flour and corn­flour and beat un­til com­bined and a smooth dough forms.

step two

Roll ta­ble­spoons of the dough into rounds and place onto large lightly greased bak­ing trays lined with non- stick bak­ing paper, spaced 2cm apart. Flat­ten each round slightly us­ing a lightly floured fork. Bake for 8– 10 min­utes or un­til lightly golden around the edges. Trans­fer to wire racks to cool com­pletely.

step three

To make the lemon fill­ing, place the but­ter, ic­ing su­gar, lemon juice and rind in an elec­tric mixer and beat for 5 min­utes or un­til light and creamy. Spread the fill­ing onto the un­der­side of half the bis­cuits and sand­wich with the re­main­ing bis­cuits. Makes 10.

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