Melting Moments

Name: Melting Moments
Total time: 2700 s
Yield: 50 small biscuits
Cuisine: British
Ingredients: 340 g unsalted butter; 115 g icing sugar; 340 g plain flour; 115 g custard powder; 85 g unsalted butter; 170 g icing sugar; Juice and zest of 1 un-waxed lemon

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

50 small biscuits

For the biscuits:
340 gunsalted butter
115 gicing sugar
340 gplain flour
115 gcustard powder
For the butter cream filling:
85 gunsalted butter
170 gicing sugar
Juice and zest of 1 un-waxed lemon

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Steps

45 minutes

1

For the biscuits:
Preheat the oven to 180ºC
Line baking trays with non stick baking parchment.
2

Cream the butter and icing sugar.
3

Sift the flour and custard powder into the creamed mixture and combine to a form a smooth dough.
4

Roll the dough into small balls, place on the baking trays
5

Mark them with the back of the fork.
6

Bake for 10 - 12 minutes, to a delicate golden colour.
7

When cooked, transfer to a wire rack to cool.
8

For the filling:
Cream the butter and icing sugar together using electric hand mixer, beat until light and fluffy.
9

Add lemon zest and 1 of lemon juice, mix well.
10

When the biscuits completely cool, sandwich together the biscuits with butter cream. I like to put strawberry jam in the middle of the butter cream.
11

Just before serving, dust with non melting icing sugar.
12

Store in an airtight container for up to a week.

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Cooksnaps

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Santy Coy @chefsantycoy

on March 26, 2022 13:49

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!