Famous for their delicate texture and buttery taste, this classic yet simple to make biscuit is adored by many. This recipe calls for a Lemon buttercream filling, however you can mix up the flavour with orange, passionfruit, lemon myrtle, chocolate, espresso, caramel, whatever your taste buds fancy!

What you’ll need:

 

Biscuits

  • 250gr Pure Butter, softened
  • 1 tsp Vanilla Essence
  • ½ Cup Soft Icing Sugar (plus extra for dusting)
  • 1½ Cup Plain Flour
  • ½ Cup Cornflour

 

Biscuits Method

  1. Preheat oven to 160°. Line baking tray with baking paper.
  2. Sift icing sugar into clean and dry electric mixing bowl. Sift Plain flour and cornflour in a second clean and dry bowl, set aside.
  3. Cream butter, icing sugar, and vanilla essence until pale, light, and fluffy. Add flour mix a little bit at a time and stir well to combine.
  4. Clean and dry hands, then dust them with flour or icing sugar. Divide and roll biscuit dough, placing 2-3 cm apart on baking tray.
  5. Dust a fork with flour or icing sugar and lightly flatten each dough ball.
  6. Bake in oven for about 15 minutes, or until a pale-yellow colour. Allow to stand for 5 minutes before transferring to a wire rack to completely cool.

 

Buttercream Filling

  • 80gr Pure Butter, softened
  • 1/3 Cup Soft Icing Sugar
  • 1 tsp Grated Lemon Rind
  • 1 tsp Lemon Juice

 

Buttercream Method

  1. Sift icing sugar into clean and dry electric mixing bowl. Add butter, and lemon rind. Cream until pale, light, and fluffy.
  2. Beat in juice.

 

Assembly Method

  1. Spoon (rustic) or pipe (pretty) 1-2 teaspoons of buttercream filling onto flat side of half the shortbread biscuits.
  2. Top with second flat side (fork side up).
  3. Dust with a little icing sugar before serving.

 

Notes:

  • Can be stored in an airtight container in a cool dark place for up to 4 days.
  • If you’re worried about heat, they can be stored in the fridge.

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