Melting Moments

Name: Melting Moments
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30 biscuits
Ingredients: 250 grams butter; 50 grams icing sugar; 1 teaspoon vanilla extract; 250 grams plain flour; 50 grams corn flour; 50 grams butter; 150 grams icing sugar; the zest of half a lime; Juice of half a lime

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
30 biscuits
Calories
135 kcal
Course
Snacks
Cuisine
Australian

Melting Moments

Elizabeth Reed

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Lime buttercream sandwiched between two shortbread biscuits

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Ingredients

Servings

For the biscuits

250 grams butter softened, cut into cubes
50 grams icing sugar sifted
1 teaspoon vanilla extract
250 grams plain flour
50 grams corn flour

Lime buttercream

50 grams butter softened
150 grams icing sugar
the zest of half a lime
Juice of half a lime

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Instructions

Preheat your oven to 180 deg C. Line your baking trays with non stick baking paper.
Beat the butter, icing sugar and vanilla in a mixer until very pale and creamy. This should take about 5 minutes. Scrape down the sides of the bowl about halfway through to ensure everything is mixed well.
Sift the flour and cornflour and and add it to the butter mixture, ensuring the flour is well incorporated. I did this with a baking spatula. You may choose to do it in your mixer but be sure to use a low speed! The dough will be soft but it should not be sticky.
With lightly floured hands pinch a little dough and form into small balls (a bit smaller than a golf ball). Place on the baking trays a few cms apart.
Using a fork that has been dipped in flour lightly press the top of the ball to forma little disc…these should measure about 3cms in diameter and be no more than 1cm thick.
Bake in the oven for approximately 12 mins…they should be cooked through. Cool on the baking tray and repeat with the remaining dough.
Make the butter cream by beating all the ingredients until you have a pale and creamy consistency (this should take about 5-7 minutes)
Assemble the biscuits by dolloping a teaspoon of buttercream in the centre of each biscuit and sandwiching another on top. Dust with icing sugar lightly (optional)