Recipes

• Apple and Blackberry Shortcake
• Drunken Brown Sugar Bananas
• Four Hour Olive and Lemon Scented Leg of Lamb
• Gorgeously Simple Broad Bean and Parmesan Salad
• Grilled Lemon Whiting with Crushed Peas
• Honey Roasted Figs with Butterscotch Sauce
• Just Yummy Peas
• Lemon Delicious
• Melting Moments
• Pecan and Golden Syrup Tart
• Polpette - Italian Style Pork, Veal and Sage Meatballs
• Real Shepherd's Pie
• Soft Polenta with Braised Mushroom Ragu
• Spaghetti with Pork, Fennel and Tomato
• Tuscan Style Slow Braised Beans with Red Wine and Sage
• Up-the-Duff (Tinny Impaled, Beer Steamed) Chook
• Wheat Beer Sozzled Pork Spare Ribs with Sage and Garlic
• Yoghurt Cake with Lemon Syrup

 

Melting Moments

1 July 2008

(makes about 22 biscuits)

180g butter, softened
50g (over 1/2 cup) icing sugar, sifted
good pinch finely grated lemon zest
1/2 tsp vanilla essence
190g (shade over 1 1/3 cups) plain flour
60g (about just under 1/2 cup) cornflour
1/2 tsp baking powder

Preheat the oven to 180C.
Beat the butter with the icing sugar, zest and vanilla until light and pale. Sift in the dry ingredients and stir with a wooden spoon until just combined. Roll large teaspoons of the mixture into balls.
Place on non-stick paper on a flat baking tray, far enough apart that they won't touch when cooked (they'll expand a little). Squash lightly with a fork to flatten, leaving a nice lined pattern. Bake in the centre the oven for 12-15 minutes or until just lightly browning on the bottom. Turn the tray around at half time, if you think of it. Cool, and try not to eat them before you make some icing.

Lemon icing
50g butter, softened
100g (over 2/3 cup) icing sugar, sifted
2 tsp finely grated lemon zest
1-2 tsp lemon juice

Beat the butter with the icing sugar until smooth. Beat in the zest and juice. Spread onto half the biscuits and sandwich with the other halves while the icing is still soft.
Store the biscuits in an airtight container.