Zesty Lemon Melting Moments
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.