Lemon Melting Moments
200g (1 1/3 cups) plain flour
100g (2/3 cups) cornflour
225g unsalted butter, chopped, softened
80g (1/2 cup) icing sugar, sifted, plus extra, to dust
3 lemons zested
1 tsp vanilla extract
4 passionfruit, pulp removed
200g (1 1/4 cups) icing sugar, sifted
1 tbs liquid glucose
80g unsalted butter, softened
1. Preheat oven to 170c. Sift flours with 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugar until pale and fluffy. Add zest and vanilla then gradually beat in combined flours until mixture just comes together.
2. Roll 2 teaspoonsful of dough into balls, placing them on 2 oven trays lined with baking paper. Using a floured fork, mark biscuits with tines. Bake for 12 mintues, swapping trays halfway, or until biscuits are light golden. Transfer to a wire rack to cool. Makes 40.
3. Meanwhile, to make filling, press pulp through a fine sieve, reserving seeds. Place 2 tbs juice, 3 tsp reserved seeds and remaining ingredients in the bowl of an electric beater. Beat of high speed until fluffy. Refrigerate for 30 minutes.
4. Spread filling on 20 biscuits, then sandwich with remaining biscuits. Dust with extra icing sugar to serve.
Recipe from Masterchef Issue 3 July 2010
|Lemon Melting Moments|
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