Lemon Melting Moments

 

Ahhhhh melting moments.  My absolute favourite biscuit. Ever.  Probably yours too, am I right??  I think one would be hard pressed to find a fellow biscuit eater who was indifferent to the melting moment.  

As the name so obviously suggests, these little morsels are the most delicious, meltiest, buttery packages, which, as you eat one (or two, three even) makes you stop for a moment and appreciate the simple things (like melting moments).   

So get baking folks and enjoy these perfect little moments.

Mel xoxo

A few things before you get started…

  • You can change the flavour of the filling if you want.  Other options are passionfruit, lime, orange, vanilla, chocolate…..the choice is yours.  Just remember you may need to adjust the sugar content, so taste and adjust accordingly.

  • I’ve used salted butter in the filling because I quite like the salty/sweet combo, however, if this is not your thing, use unsalted butter.

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Lemon Melting Moments

makes 15 assembled biscuits

Ingredients

250g unsalted butter, softened

80g pure icing sugar, sifted

1 tsp vanilla paste

225g plain flour, sifted

75g cornflour sifted

generous pinch salt

Filling

130g salted butter, softened

165g pure icing sugar, sifted

1 tsp cornflour, sifted

zest of 1 lemon, plus 30ml juice

Method

Preheat the oven to 160C and line two baking trays with baking paper.

Using a stand mixer fitter with the flat beater attachment, beat the butter, icing sugar and vanilla paste together on medium speed until pale and creamy.  Add the flour, cornflour, salt and mix just until the dough comes together (be careful not to over beat otherwise you will lose the ‘shortness’ of the dough and it will become chewy).

Take heaped teaspoonfuls of dough and roll into balls and place on the baking trays, leaving 5cm between each ball.  Use a fork to flatten the balls.  Bake in the oven for 15 mins or until a pale straw colour.  Allow to cool completely before filling.

To make the filling you can use the same bowl and attachment (less washing up!).  Cream together the butter, icing sugar and cornflour until smooth, pale and creamy.  Add the lemon juice and zest and mix until smooth.  Spoon the mixture into a piping bag fitted with the star attachment and set aside until required.

Arrange the biscuits into pairs and pipe the filling onto one biscuit and sandwich together.  Refrigerate for 20 minutes if you need the filling to firm up a bit, otherwise just go ahead and eat them!  Store in an airtight container at room temperature for up to a week.






 
Mel Amos