
MELTING MOMENTS
Vegetarian

Serves: 12
Per serve: 1700kJ | 3g protein | 25g fat | 45g carbs | 1g fibre
Ingredients
Biscuit base
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250 g butter, room temperature
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2 cup plain flour
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1/2 cup icing sugar mixture
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2/3 cup custard powder
Filling
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120 g butter, room temperature
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1 1/3 cup icing sugar
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4 teaspoons finely grated lemon rind
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2 tablespoon lemon juice
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12 teaspoons raspberry jam
Method
Biscuit base
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Preheat oven to 160°C. Line 2 baking trays with baking paper.
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Use an electric mixer to beat the butter until pale and creamy. Add the flour, icing sugar and custard powder. Using a wooden spoon, mix until combined.
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Refrigerate for 10 minutes so that the mixture hardens.
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Roll teaspoonful of the dough mixture into balls using your hands. Place them 3cm apart on the lined tray. Use a fork dusted in icing sugar to gently flatten.
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Bake in the preheated oven, rotating once, for 15 minutes or until just cooked through.
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Remove from the oven and set aside for 30 minutes to cool.
Filling
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Use an electric mixer to beat the butter until pale and creamy. Add the icing sugar 1/3 cup at a time, scraping down the sides between each addition.
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Add the lemon rind and juice and beat until combined.
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Spread the icing over the flat sides of the biscuits, and top with 1 teaspoon of raspberry jam per biscuit. Sandwich together with the remaining biscuits. Store in an airtight container for up to 2 days (if they last that long).