Melting Moments

Makes 12 joined biscuits, approximately

250g very soft butter

½ cup icing sugar

1½ cups plain flour

½ cup cornflour

For the icing

1½ cups icing sugar

60g butter, softened

2 teaspoons finely grated lemon rind

Juice ½ lemon, approximately

Method

Heat oven to 150 degrees C. Line two baking trays with baking paper.

Whisk together the butter, icing sugar and lemon rind, then fold in the combined flour and cornflour. 

Using a star nozzle, pipe rosettes onto baking trays, allowing just a little room for spreading, and bake for approximately 15 minutes or until very light golden.  Remove to wire rack to cook completely.

To make the icing, mix all ingredients together until smooth – you may need a little more or less lemon juice, so add carefully.

Join pairs of cooled biscuits together with the icing and leave to set.  Store in an airtight container.

HINTS

• If you don’t have a piping bag and nozzle, that’s ok, simply roll the dough into walnut sized balls and place on prepared trays, allowing a little room for spreading. Press each down a little with the tines of a fork (you will need to dip the fork in flour every now and then so it doesn’t stick).

• If you are going to pipe them but the mixture seems a little firm for the purpose, simply microwave the dough (medium-low setting) in 20 second bursts until it reaches a consistency suitable for piping.

• To make things easier when it comes to filling with icing, in the case of the piped stars, simply cut the point off the bottom biscuit so the the filled biscuits will sit obligingly level.