It’s that time of year again – lemon season! The branches of our lemon tree are literally sagging under the weight of all the lemons, so it seemed like the perfect time to do a little lemony baking while the baby snoozed.
These zesty lemon melting moments live up to their name: they’re zesty, tangy and absolutely delicious. They’re also super quick to make and you only need really basic ingredients – chances are you already have everything you need sitting in the cupboard already.
While the biscuits themselves are delightful (who doesn’t love a melting moment?), all the lemon flavour comes from the icing – that’s why it’s so important! I like my biscuits nice and tangy, but if you’d like a lighter flavour simply reduce the amount of lemon zest… or increase it if you’re totally lemon crazy.
Enjoy!
Zesty lemon melting moments
Makes 10 sandwiched biscuits
Recipe adapted from Chelsea
Ingredients
Biscuits
- 125g butter, at room temperture
- ¼ cup icing sugar
- ¾ cup flour
- ¼ cup cornflour or arrowroot
Zesty lemon icing
- 20g butter, softened
- ½ cup icing sugar
- 2 tsp lemon zest
- 2 tsp lemon juice
Method
Biscuits
- Preheat oven to 160 degrees Celsius and line two baking trays with baking paper.
- Place butter and icing sugar in a bowl and beat until pale and creamy. Add flour and cornflour and mix well.
- Lightly flour your hands, then roll mixture into small balls (approx. 1 tsp each). Place on baking tray and flatten with a fork dusted in icing sugar.
- Place in oven and bake for 12-15 minutes or until cooked through and lightly golden on the base. Place on a cooling rack to cool completely before icing.
Zesty lemon icing
- Place all ingredients in a bowl and beat until pale, creamy and smooth.
- Pair up cooled biscuits, matching up sizes as best you can.
- Scoop icing into a piping bag, snip off the end and pipe a generous circle onto base of one biscuit of each pair. Place other biscuit on top and allow to set at room temperature before storing in an airtight container.
