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.