Tuesday, 8 November 2011

Melting Moments

(Makes 20)
  • 110 g butter, softened
  •  1/3 cup (85 ml) granulated sugar
  • 1 egg yolk
  • few drops vanilla extract
  • grated rind of 1/2 lemon
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (310 ml) self-rising flour, shifted
Buttercream filling
  • 110 g butter, softened
  • 1/4 cup (60 ml) icing sugar, shifted
  • grated rind of 1/2 orange
  • few drops orange food colouring
Cream butter until light and fluffy. Add granulated sugar and beat until dissolved. Beat in egg yolk, vanilla extract and lemon rind. Fold in sifted flour gradually to form stiff dough. Divide dough into 20 walnut-sized balls.
Place cookie balls on greased baking sheet, flattening slightly and spacing to allow for some spreading. Bake at 375ºF (190ºC) for 15 minutes. Cool on a wire rack before sandwiching cookies together with butter cream.
To make filling, cream butter, add icing sugar and beat until smooth. Add grated rind and food colouring. Spread cream on flat side of 10 cookies and sandwich together with remaining cookies.

(Self-rising flour- flour which contains a leaving agent. You can make your own self-rising flour by adding 2 level tsp (10ml) baking powder to 1 cup (250ml) all purpose flour.)

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