These are the classic Edmond’s Melting Moments but with a bit of a twist. You can choose to make these on your own or get the kids involved – it’s always a fun activity!
- 190 grams butter, softened
- ¾ cup icing sugar
- 1 tablespoon lemon juice
- 1 cup flour (you can use Gluten Free flour if you want)
- ½ tsp baking powder
- 1 cup cornflour (GF if you want)
- Buttercream Icing (as below) or jam
- 150 grams butter, softened
- 2 cups icing sugar
- 2-3 Tbsp hot water
- 1 tsp of vanilla essence
- Food Colouring (optional)
- Preheat your oven to 180ºC, and line baking trays with baking paper.
- Combine the butter and icing sugar and mix until light and fluffy, add in the lemon juice and beat until mixed.
- Sift in the flour, baking powder and cornflour, and then add to the butter/icing sugar mixture in.
- Stir to combine everything until a smooth dough is formed.
- Using heaped teaspoons, roll each piece of dough into a ball, and place on the baking tray – lightly press down on the top of each ball with a floured fork.
- Bake for 20 minutes or until lightly golden on the base. Leave on the trays for 1–2 minutes then place on a wire rack to cool.
- When cold, press two biscuits together with Buttercream Icing, or raspberry jam, between them.
- Beat the butter until smooth, pale and fluffy.
- Gradually add the icing sugar, half a cup at a time.
- Add a bit of the hot water each time, and mix to make a creamy mixture – make sure you keep beating when you add the hot water so that the icing is fluffy.
- Add the food colouring but be careful – only add a few drops at a time and make sure you mix it in properly, otherwise you might end up with a brighter result than you desire.