Lemon Cream Melting Moments
|Icing sugar||1⁄3 Cup (5.33 tbs)|
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Cornflour||1⁄2 Cup (8 tbs)|
|For lemon cream|
|Grated lemon rind||1 Teaspoon|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Teaspoon|
Have butter at room temperature.
Combine butter and sifted icing sugar in small bowl, beat with electric mixer until light and fluffy.
Stir in combined sifted flours in 2 batches.
Place mixture into large piping bag fitted with fluted tube.
Pipe mixture in swirls about 3cm apart on lightly greased oven trays.
Bake in moderate oven for about 10 minutes or until lightly browned.
Stand few minutes, lift onto wire rack to cool.
Join biscuits together with lemon cream.
Lemon Cream: Combine butter, rind and sifted icing sugar in small bowl, beat until light and fluffy; beat in juice.
Serving size: Complete recipe
Calories 3986 Calories from Fat 2238
% Daily Value*
Total Fat 255 g392.1%
Saturated Fat 160.1 g800.7%
Trans Fat 0 g
Cholesterol 666.6 mg222.2%
Sodium 43 mg1.8%
Total Carbohydrates 417 g139%
Dietary Fiber 6.7 g26.7%
Sugars 164.2 g
Protein 16 g32.7%
Vitamin A 155.1% Vitamin C 22.2%
Calcium 10.8% Iron 7.1%
*Based on a 2000 Calorie diet