Now with my new toy it's a treat! so I've made it twice now... both in the same week, not good for the waistline!!
Lemon Melting Moments
1/3 cup icing sugar
1 1/2 cups of plain flour
1/2 cup of cornflour
Lemon Cream
60g butter
1 teaspoon grated lemon rind
1/2 cup icing sugar
3 teaspoons of lemon juice
Beat butter and sifted icing sugar until light and fully. Stir in sifted flours in 2 batches.
Place mixture into a large piping bag fitted with a fluted tube, and pipe swirls about 3cm apart.
Bake in a moderate (180°C) oven for about 10 mins, or unlit lightly browned. Let stand for a few minutes before lifting onto a wire rake to cool completely.
Lemon Cream - Combine butter, rind, sifted icing sugar, beat until light and fluffy, add juice and beat till well combined.
Tip 1
I found 3 teaspoon of lemon too strong, 2 was more then enough. I suggest adding a little and tasting as you go.
Tip 2
When I made it this time it the filling was too runny, adding extra icing sugar/mixture and beat well did the trick!
When cool, join biscuits with lemon cream and enjoy!!
Shortbread
150g castor Sugar
300g Salted Butter - room temp
400g Plain Flour
50g Cornflour
Preheat oven to 160°C - Line baking trays
Beat butter and sifted icing sugar until light and fully. Add sifted flours and mix to form a stiff dough.
Tip the dough onto a floured worktop and gently knead until smooth.
Roll to about 1cm and cut into your desired shapes. Transfer to trays and prick each one with a fork if desired.
Bake for 15-20 mins or until edges are golden.
Remove from over and sprinkle a little sugar over each shortbread, leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely.
These where truly delicious!!
And then a walk up to our local waterfall to work some of that sugar and butter off!
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