5 Lemon Melting Moments cookies surrounded by thyme
5 from 4 votes

Lemon Melting Moments Biscuits

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 32 cookies
Calories: 147kcal
Author: Marie Roffey
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These Lemon Melting Moments are the traditional sweet, buttery, melt in the mouth biscuits that you'll love with a cuppa. Dainty and delicate, this recipe is similar to shortbread and only 6 ingredients.

Course: Afternoon Tea, Dessert, High Tea, Sweets
Cuisine: Australian
Keyword: lemon melting moments, melting moments biscuits, melting moments biscuits recipe, melting moments recipe

Equipment

Ingredients

FOR THE MELTING MOMENTS BISCUITS

  • 226 g (1 cup / 2 sticks) unsalted butter, softened
  • 70 g (1/2 cup) icing (powdered / confectioners) sugar
  • 1 teaspoon vanilla extract
  • 260 g (9.1oz / 2 cups) plain (all-purp) flour
  • 70 g (2.5oz / 1/2 cup) corn flour (cornstarch)

FOR THE LEMON BUTTERCREAM

  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 cups (280g) icing (powdered / confectioners) sugar
  • 1 tablespoon lemon zest notes
  • 1 tablespoon lemon juice notes
  • 1/2 teaspoon vanilla extract, optional

Instructions

FOR THE MELTING MOMENTS BISCUITS

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
  • Beat together the butter and sugar until lightened and creamy (notes). Add the vanilla and beat just to combine.
  • Sift the flour and cornflour over the butter then mix just enough to combine. (notes)
  • Use a mini cookie scoop (noteto scoop little balls of dough onto the baking trays at least 1 inch apart.
  • Dip the tines of a fork in flour, then gently press down on top of each cookie to flatten slightly and give an indent of the fork tines.
  • Bake for around 12 minutes or until just golden around the edges, turning the trays halfway. Transfer to a wire rack to cool.

FOR THE LEMON BUTTERCREAM

  • Add all ingredients to a bowl and beat until light and creamy (notes). Scrape down the sides of the bowl as necessary.
  • Spread or pipe some buttercream onto the flat side of half of the cookies, then top with another cookie.
  • Sprinkle the biscuits with a little icing sugar to serve.

Notes

  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. Beating the butter: You can use a stand mixer with paddle attachment, handheld beater or by hand. The machines will take 4-5 minutes while by hand the time is up to your arm strength.
  3. Adding the flour: Don’t overbeat at this stage or you risk getting tough cookies instead of melt in the mouth cookies.
  4. Cookie scoop: I use a size 60 cookie scoop which is equivalent to 3 level teaspoons.
  5. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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