previous post that my cousins will be staying at our house for a few days. These few months, they've been obsessed with anything cookie-ish. I love homemade cookies, I think that nothing gets better than that.
The two melt-in-you-mouth delicious cookies flavoured with lemon oil and sandwiched between a dollop of swiss buttercream. There baked until a light golden brown colour. They are butter and crumbly and I think they are best served on the day of baking.
Lemon Melting Moments
Makes 10 sandwiches
185g butter, softened but cold
70g icing sugar, sifted
60g custard powder
180g plain flour
3/4 tsp baking powder
Preheat the oven to 180C. Line 2 baking sheets wit baking paper.
Place the butter in the bowl of a mixer and beat for 2 minutes until fluffy. Add the icing sugar and custard powder and beat until combined. Add the flour and fold until all evenly combined.
Roll into 2 tsp sized bowls and place onto the tray, dip a fork into flour and press onto the dough. Bake for 15-20 minutes or until a light gold colour.
Stand the cookies on the tray for 5 minutes before transferring to a wire rack to cool completely. Sandwich between Swiss buttercream (recipe below).
75g egg whites
225g butter, softened
1/2 tbsp vanilla extract
150g caster sugar
Whisk together the sugar and egg whites over a double boiler until the sugar has dissolved completely and the mixture is hot to the touch. It will look like light marshmallow.
Remove the bowl from the double boiler and beat with a mixer until stiff peaks form and the bowl feels cool. Add the butter, 1 tbsp at a time. It might looks like it has curdled but continue whipping until it comes together. Place tablespoons full between two cookies.