Well this is another huge favourite in our house, the biggest reason
for John is I can easily substitute gluten free flour and they taste
exactly the same! I have to say I have been good and have not
been touching them, but I will admit I had a smidgen of the vanilla
cake that I made for the boys. (forgot to take a photo)
Will have to make it again so I can post the recipe and have a
photo to go with it!
Recipe for Melting Moments taken from Woman's Weekly The Big Book of
250g (8oz's) butter
1/3 cup icing sugar
1 1/2 cups plain flour (I use Gluten Free)
1/2 cup cornflour
Cream butter and sugar until light and fluffy. Add sifted flours and mix
well. Put mixture into piping bag fitted with fluted tube. Pipe rosettes
on to a lightly greased oven tray, bake in a moderate oven 10-12 minutes
until pale golden brown. Cool on wire rack. Join biscuits with lemon
60g (2oz) butter
1/2 cup icing sugar
1 teaspoon grated lemon rind
3 teaspoons lemon juice
Beat butter until smooth, gradually add sifted icing sugar, beat until
mixture is light and creamy. Beat in lemon rind and juice.
Note :- I have made these in the past without the piping bag as I
did not have one, I just put teaspoonfuls on tray. I don't use
a greased tray I just put Gladbake on my tray. I don't sift as I
am too lazy and the lemon icing is nice but I have made these
without the lemon and just added water instead.
The recipe says it makes 30 complete but I am lucky if I can
get 20, maybe mine are too big, I don't know, but I always
double the recipe. They are also great to freeze!