Here is the treat I made my boss for his birthday earlier this month.
I didn't get a pay rise!
Is that saying something about my baking skills?
(recipe from Donna Hay)
175g unsalted butter, softened | ¼ cup (40g) icing sugar, sifted | 1 tsp vanilla extract | 1 cup (150g) plain flour, sifted | ¼ cup (35g) cornflour, sifted |
lemon filling: 60g unsalted butter, softened | 1 cup (160g) icing sugar, sifted | 2 tsp lemon juice | 2 tsp finely grated lemon rind
Makes 10 biscuits
- Preheat oven to 180°C.
- Place the butter, icing sugar and vanilla in the bowl of an electric mixer and beat for 5–6 minutes, or until light and fluffy.
- Add the flour and cornflour and beat until combined and a smooth dough forms.
- Roll tablespoons of the dough into rounds and place onto large lightly greased baking trays lined with baking paper, spaced approx 2cm apart.
- Flatten each round slightly using a lightly floured (or damp) fork.
- Bake for 8–10 minutes or until lightly golden around the edges, then transfer to wire racks to cool completely.
For the lemon filling
- Pace the butter, icing sugar, lemon juice and rind in an electric mixer and beat for 5 minutes or until light and creamy.
- Spread the filling onto the underside of half the biscuits and sandwich with the remaining biscuits.
From the mouths of my colleagues, these biscuits are light, crumbly and delicate in texture with a big sweet punch.
Perfect for those of you with a sweet tooth.