As we work on our domestic apotheosis, we figured we'd share some of the things we're picking up along the way. We made these DELICIOUS lemon cookies today. Technically the recipe listed them as "Melting Moments," which is just hilarious.Enjoy!
8oz butter
1/3 cup icing sugar
1 1/2 cup plain flour
1/2 cup cornflour
2oz butter
1/2 cup icing sugar
1 tsp lemon zest
3 tsp lemon juice
Cream the butter and sugar, then add the sifted flours. Put into piping bag that has a fluted tube - so that it comes out like a many-pointed star. Pipe the mixture onto a greased baking sheet, form into little circles so they make rosettes. Bake 10-12 min in 180C oven (you're gonna have to do the math on that one).
Now the icing! Beat the butter until smooth, gradually add the icing sugar until its relatively stiff. Mix in the lemon zest/juice.
Remove the biscuits (as cookies are referred to over here) from the oven and let them cool off (you don't want to melt the icing). Add a dollop of the icing to the bottom of one of the biscuits and then add another biscuit to create a sandwich.
The finished result is stellar and looks rather impressive for how simple they are to make. Enjoy!
does cornflour=corn meal or is it different?
ReplyDeleteis icing sugar the same as powdered sugar?
just so i know in case i want to melt a moment...
thinking of you all
so cornflour and corn meal might be different (we googled it, and supposedly corn flour is finer).
ReplyDeleteicing sugar and powdered sugar, on the other hand, are exactly the same thing!
is is actually corn flour (which is much MUCH finer than cornmeal) or cornSTARCH, which has the texture of powdered sugar and is oft used in shortbread cookies to make a really fine crumb? The corn flour would have looked similar to the regular flour, but if startch it would have been more clingy to fingers, like baby powder.
ReplyDelete