Zesty Lemon Melt­ing Mo­ments

Recipes+ - - Contents -

MAKES 20 PREP 25 min­utes

COOK 15 min­utes + cool­ing COST 80� each

250g but­ter, at room tem­per­a­ture,

plus 125g ex­tra

½ cup pure ic­ing sugar

1½ cups plain flour

½ cup corn­flour

1 tea­spoon finely grated lemon zest,

plus 1 tea­spoon ex­tra

1½ cups ic­ing sugar, plus ex­tra, to dust 1 ta­ble­spoon lemon juice

¼ cup bought lemon curd

1 Pre­heat oven to 160ºC/140ºC fan-forced. Grease and line 2 oven trays with bak­ing pa­per. Us­ing an elec­tric mixer, beat but­ter and sifted pure ic­ing sugar in a bowl un­til pale and creamy. Sift plain flour and corn­flour over but­ter mix­ture; stir to com­bine. Stir in zest.

2 Roll level ta­ble­spoons of but­ter mix­ture into balls. Place on pre­pared trays, about 3cm apart. Flat­ten slightly with a fork. Bake for 15 min­utes or un­til lightly golden. Cool com­pletely on trays (cook­ies will firm).

3 Mean­while, us­ing an elec­tric mixer, beat ex­tra but­ter in a bowl un­til as pale as pos­si­ble. Beat in sifted ic­ing sugar, ex­tra zest and juice un­til smooth. Trans­fer mix­ture to a pip­ing bag fit­ted with a plain 1cm noz­zle.

4 Pipe buttercream over half the bis­cuits. Top with curd. Top with re­main­ing bis­cuits. Serve dusted with ex­tra ic­ing sugar.

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