When I was a kid, I hated these. I hated the way the biscuit was buttery, how it tasted of lemon, how it crumbled to bits when you bit into it – and where the hell were all the choc chips!
All the things that bothered me as a coco-pop & red cordial loving child are the things I now love about these biscuits. A hint of lemon smoothed over by the butteriness of the crumbly biscuit base, a passionfruit kick in the fluffy buttercream filling.
Perfect with a hot lady grey tea.
(Makes 25 – I got about 15 as I made them a little larger)
125g butter, softened
3/4 cup (115g) plain flour
1/4 cup (45g) pure icing sugar
1/3 cup (50g) cornflour
1 tsp finely grated lemon rind
60g butter, softened
1 cup (150g) pure icing sugar
2 tsp lemon juice
- Preheat oven to 160°C. Line an oven tray with baking paper.
- Use an electric mixer to beat butter until pale and creamy.
- Add flour, icing sugar, cornflour and lemon rind; stir with a wooden spoon until well combined.
- Hand-roll teaspoonfuls of mixture into balls.Place on lined tray, about 3cm apart.
- Use a fork dusted with cornflour to gently flatten to 2cm diameter.
- Bake for 15 minutes or until lightly golden and cooked through. Set aside on the tray to cool
- To make the filling, use an electric mixer to beat the butter until pale and creamy.
- Add the icing sugar, passionfruit pulp and lemon juice and beat until well combined.
- Place filling in a small piping bag fitted with a fluted nozzle. Pipe a little filling onto the underside of a biscuit. Sandwich with a second biscuit.
- Repeat with remaining biscuits and filling.
- Using a piping bag in step 7 isn’t necessary – I just used a small palette knife and it was perfectly fine.
- I think a raspberry buttercream would be a winner too. I might try that next time instead of the passionfruit.
Recipe from the October 2009 issue of Notebook: magazine.