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“Lavender and Lemon Melting Moments”

9 ingredients 15 minutes

These melt-in-your-mouth biscuits are absolutely delicious. This delicate little biscuit is buttery and the delicious buttercream filling compliments it perfectly.

It is easy to modify the flavours of this biscuit;

Either omit the lemon in the biscuit and then add the lemon to the buttercream, or add some strawberry jam as an added layer to the filling.  And instead of the buttercream, the biscuits can be filled with lemon curd. The options are endless!

Note: If Lavender Syrup is not available, you can make a vanilla buttercream by adding a tsp of vanilla extract.

Lavender and Lemon Melting Moments

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Ingredients

  • 250g butter, softened
  • 230g flour
  • 90g icing sugar
  • 100g custard powder
  • Zest of 1 lemon
  • 60g butter, softened
  • 110g icing sugar, extra
  • Lavender syrup
  • Food colouring

Instructions

  1. Pre-heat oven to 160 Degrees Celsius. Line 2 oven trays with baking paper.

  2. Beat butter, lemon zest and sugar using an electric mixture, until pale and creamy.

  3. Add flour, icing sugar and custard powder into the butter and sugar mixture and combine using a wooden spoon. Mix it well, until it combines and becomes doughy.

  4. Use your hands to roll out the dough into small balls. Measure a teaspoonful of dough to help keep the balls even. Place the balls about 3cm apart on the lined trays. Use a fork to gently flatten them.

  5. Bake in the oven for about 15 minutes, or until just cooked through (tip: they might look a bit soft when you take them out but will firm-up when cooled. The key is to not over-cook the biscuits). Remove from oven and leave until completely cooled.

  6. To make the icing, beat the butter and extra icing sugar together using an electric mixture, until light and fluffy. Add the lavender syrup to taste. Add food colouring to get the desired colour. Spread the buttercream over the flat side of one biscuit and sandwich together with another.

Notes

Recipe, photography and food styling by: Thooha Adley

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