MELTING IN THE MOUTH RECIPES

Steps:

• Preheat oven to 500°F with the rack in upper third. Toss potatoes with butter, thyme, salt and pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. (Don’t use a glass pan, which can burst under such high heat.)
• Bake 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add chicken stock and garlic cloves. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour any remaining liquid in the pan overtop. Serve warm.

Steps:

• Preheat oven to 160°C.
• Beat butter, essence and sifted icing sugar in small bowl with electric mixer until light and fluffy.
• Stir in combined sifted flours in two batches. With lightly floured hands, roll 2-level-teaspoon portions of mixture into balls and place about 3cm apart on baking-paper-lined oven trays. Flatten slightly with a floured fork.
• Bake about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool.
• For butter cream, beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy. Beat in juice.
• Sandwich two biscuits together with a teaspoon of butter cream to serve. Dust with sifted extra icing sugar.