MONTE CARLO RECIPE RECIPES

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MELTING MOMENTS RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD



Melting moments recipe - Australian Women's Weekly Food image

These sweet, melt-in-your-mouth biscuits are a beloved Australian classic. Lemon buttercream sandwiched between delicate shortbread biscuits.

Categories     Morning tea, Afternoon tea

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 25

Number Of Ingredients 10

250 gram butter, softened
1 teaspoon vanilla essence
1/2 cup (80g) icing sugar mixture
1 1/2 cup (225g) plain flour
1/2 cup (75g) cornflour
1 tablespoon icing sugar mixture, extra
80 gram butter
2/3 cup (110g) icing sugar mixture
1 teaspoon grated lemon rind
1 teaspoon lemon juice

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.

Nutrition Facts : ServingSize Makes 25

MELTING MOMENTS RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD



Melting moments recipe - Australian Women's Weekly Food image

These sweet, melt-in-your-mouth biscuits are a beloved Australian classic. Lemon buttercream sandwiched between delicate shortbread biscuits.

Categories     Morning tea, Afternoon tea

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 25

Number Of Ingredients 10

250 gram butter, softened
1 teaspoon vanilla essence
1/2 cup (80g) icing sugar mixture
1 1/2 cup (225g) plain flour
1/2 cup (75g) cornflour
1 tablespoon icing sugar mixture, extra
80 gram butter
2/3 cup (110g) icing sugar mixture
1 teaspoon grated lemon rind
1 teaspoon lemon juice

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.

Nutrition Facts : ServingSize Makes 25

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