I used the recipe for my melting moments from the recipe on OneFrowningRedhead, but I did change some of the amounts in the filling and I didn't use a biscuit press.
250g softened butter
1/3 C icing sugar
1/2 C corn flour
1 1/2 C plain flour
1 1/4 c icing sugar
Finely grated rind from 1 lemon
3 tsp of lemon juice
1/2 tsp vanilla extract
- Preheat the oven to 170 degrees Celcius
- Beat softened butter with an electric hand beater or stand mixer, until fluffy.
- Slowly add the sifted icing sugar until well combined. If using a stand mixer, make sure to stop the mixer occasionally to scrape down the sides.
- Add half the cornflour and mix until combined before adding the rest.
- Do the same with the plain flour, add half and mix before adding the rest.
- Roll little balls of dough and place on a greased (or lined with baking paper) tray. Try to make the all the same size as you need to pair them up later on. Also, try to stick to 2cm balls. They will expand slightly when baked.
- Cover a fork with flour and gently press the balls to effectively get the impression of the tines on the fork. Or you can use your fingers gently press on the biscuits, if you can't be bothered getting a fork. HAHA!
- Bake for about 10-12 minutes or until golden brown.
- Allow to cool for 5 minutes and transfer to a cooling rack. Because I'm impatient and can't wait for the biscuits to cool, I put the cooling rack for 5 mins in the freezer! :)
- While you're biscuits cool, make the filling by beating the butter and lemon rind until butter is light and fluffy.
- Slowly add sifted icing sugar and vanilla and continue beating until the mixture comes to a creamy light texture.
- Spread the filling on the cooled biscuits and use another biscuit (both should be roughly the same size) to sandwich it all together.
These are best eaten the day after, when everything has been given a chance to firm up.
Hope you enjoy them as much as I did!