For best results, always weigh ingredients where a weight is provided
Instructions
For the melting moments biscuits
In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
Sift together the flour and cornflour, then add the thyme and mix well.
Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each.
Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.
For the lemon buttercream
Add all ingredients to a bowl and beat with a handheld mixer (or in a standmixer) until light and creamy. 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.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
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).
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Food Gifts, High Tea, Snack, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.