Back to Recipes

METHOD:

INGREDIENTS:

For the Biscuits:

  • 1 ½ cups Lion Plain Flour

  • ½ cup cornflour

  • ⅓ cup icing sugar

  • 250g soft butter

For the Icing:

  • ½ cup icing sugar

  • 3 tsp lemon juice

  • 60g soft butter

  1. Preheat oven to 180/ 160°C fan forced. Line a baking tray with baking paper.

  2. Combine butter and sifted icing sugar in a medium sized bowl, beat with an electric mixer until light and fluffy. Add sifted flours and continue to mix until mixture comes together and a soft dough forms.

  3. Roll teaspoon amounts into balls and place on baking tray 5cm apart. Flatten slightly with a fork. (Alternatively, pipe the mixture into 50c size biscuits and bake as directed.)

  4. Bake for 15-20 minutes or until slightly golden. Allow to cool on the tray for 5 minutes before transferring to a wire cooling rack.

  5. Combine butter, lemon juice and sifted icing sugar in a small bowl, beat until light and fluffy. Spread filling between paired biscuits.

Melting Moments