Citrus Melting Moments
These were Kath's entry in the biscuit competition. They really did melt in the mouth. The recipe is taken from the Readers Digest book, 'Teashop Treats'.
Ingredients
For the biscuits:
125g soft butter
30g icing sugar, plus extra for dusting
110g plain flour
30g cornflour
For the icing:
3 tablespoons butter at room temperature
85g icing sugar
2 teaspoons grated lemon or orange zest
1 tablespoon lemon or orange juice
Method
Preheat the oven to 160C, 3 Gas. Line 2 baking trays with baking parchment.
Beat the butter and icing sugar together until light and creamy.
Sift the flour and icing sugar over the mixture, and stir until well combined.
With lightly floured hands, roll teaspoonfuls of the mixture into 24 equal sized balls.
Place on the baking trays, and press lightly with a fork dipped in icing sugar.
Bake for 15 minutes, or until just cooked through. Allow to cool for a few minutes on the tray and then transfer to a wire rack until completely cold.
Beat the butter, icing sugar and zest together for the icing until smooth., then beat in the lemon or orange juice.
Use this to sandwich the biscuits together in pairs.
Store in an airtight tin.
For the biscuits:
125g soft butter
30g icing sugar, plus extra for dusting
110g plain flour
30g cornflour
For the icing:
3 tablespoons butter at room temperature
85g icing sugar
2 teaspoons grated lemon or orange zest
1 tablespoon lemon or orange juice
Method
Preheat the oven to 160C, 3 Gas. Line 2 baking trays with baking parchment.
Beat the butter and icing sugar together until light and creamy.
Sift the flour and icing sugar over the mixture, and stir until well combined.
With lightly floured hands, roll teaspoonfuls of the mixture into 24 equal sized balls.
Place on the baking trays, and press lightly with a fork dipped in icing sugar.
Bake for 15 minutes, or until just cooked through. Allow to cool for a few minutes on the tray and then transfer to a wire rack until completely cold.
Beat the butter, icing sugar and zest together for the icing until smooth., then beat in the lemon or orange juice.
Use this to sandwich the biscuits together in pairs.
Store in an airtight tin.