MELT­ING MO­MENTS

PREP + COOK TIME 40 MIN­UTES (+ COOL­ING) MAKES 30

The Australian Women’s Weekly Food Magazine - - Snug­gle Up Bak­ing -

250g but­ter, soft­ened 1 tea­spoon vanilla ex­tract ½ cup (80g) ic­ing sugar 1½ cups (225g) plain flour ½ cup (75g) corn­flour

LEMON BUT­TER CREAM

90g but­ter, soft­ened

¾ cup (120g) ic­ing sugar

1 tea­spoon finely grated lemon rind 1 tea­spoon lemon juice

1 Pre­heat oven to 160°C/140°C fan. Grease two oven trays; line with bak­ing pa­per.

2 Beat but­ter, ex­tract and sifted ic­ing sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Trans­fer mix­ture to a large bowl; stir in sifted flour and corn­flour, in two batches, un­til com­bined.

3 With lightly floured hands, roll rounded tea­spoons of mix­ture into balls; place 2.5cm apart on trays. Flat­ten slightly with a floured fork into 3.5cm rounds.

4 Bake for 15 min­utes or un­til a bis­cuit can be pushed gen­tly with­out break­ing. Stand for 5 min­utes be­fore trans­fer­ring to wire racks to cool.

5 Make lemon but­ter cream.

6 Sand­wich the bis­cuits with but­ter cream.

LEMON BUT­TER CREAM

Beat but­ter, sifted ic­ing sugar and rind in a small bowl with an elec­tric mixer un­til pale and fluffy; beat in juice.

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