Lemon buttercream sandwiched between delicate biscuits makes the perfect accompaniment to your afternoon cup of tea. A classic in the same league as a monte carlo or iced vovo – these melt-in-your-mouth biscuits are always an afternoon tea favourite.
- 250 gram butter, softened
- 1 teaspoon vanilla essence
- 1/2 cup (80g) icing sugar mixture
- 1 1/2 cup (225g) plain flour
- 1/2 cup (75g) cornflour
- 1 tablespoon icing sugar mixture, extra
- 80 gram butter
- 2/3 cup (110g) icing sugar mixture
- 1 teaspoon grated lemon rind
- 1 teaspoon lemon juice
Preheat oven to 160°C.
Beat butter, essence and sifted icing sugar in small bowl with electric mixer until light and fluffy.
Stir in combined sifted flours in two batches. With lightly floured hands, roll 2-level-teaspoon portions of mixture into balls and place about 3cm apart on baking-paper-lined oven trays. Flatten slightly with a floured fork.
Bake about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool.
For butter cream, beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy. Beat in juice.
Sandwich two biscuits together with a teaspoon of butter cream to serve. Dust with sifted extra icing sugar.