Melting Moments
Buttery, crumbly shortbread biscuits with a delicate melt-in-the-mouth texture, sandwiched together with a zesty lemon buttercream.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 215 kcal
Equipment
- •Baking trays
- •Baking paper
- •Electric hand mixer
- •Mixing bowls
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 215 kcal
- fat
- 13 g
- carbs
- 24 g
- fibre
- 0.5 g
- protein
- 1.5 g
- calories
- 215 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan-forced) and line two baking trays with baking paper.
- 2
Beat the 200g softened butter, 60g icing sugar, and vanilla in a large bowl until pale and creamy.
- 3
Sift the plain flour, cornflour, and salt directly into the creamed butter mixture.
- 4
Mix on low speed or with a wooden spoon until a soft, pliable dough forms.
- 5
Roll level tablespoonfuls of dough into smooth balls and arrange 4 cm apart on the prepared trays.
- 6
Dip a fork in flour and gently press down each ball to flatten slightly with classic ridges.
- 7
Bake for 12 to 14 minutes until pale blonde on top and lightly golden on the bases.
- 8
Cool biscuits on trays for 10 minutes, then transfer to a wire rack to cool completely.
- 9
Beat the remaining 60g butter, 120g icing sugar, lemon zest, and lemon juice until smooth and fluffy.
- 10
Spread or pipe lemon icing over the flat base of twelve biscuits and sandwich with the remaining tops.
Chef's tips
Do not allow the biscuits to brown on top; they should remain pale blonde to retain their tender crumb. If your kitchen is very warm, chill the rolled dough balls on the trays for 10 minutes before baking to help keep their fork-pressed shape.
Ingredient substitutions
- cornflour → custard powder for a classic yellow hue and subtle vanilla flavour
- lemon juice and zest → fresh passionfruit pulp for a traditional passionfruit buttercream filling
Storage
Store in an airtight container at cool room temperature for up to 5 days.
Reheating
Serve at room temperature; do not reheat as the buttercream filling will melt.
Common mistakes to avoid
- •Overbaking the biscuits until browned, which makes them hard and dry instead of melt-in-the-mouth.
- •Sandwiching the biscuits while still warm, causing the buttercream filling to melt and run out.
Serving suggestions
Cooked Melting Moments?
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