← Nouns Cooking · Bakery

Ingredients

• 250 g unsalted butter, soft
• 60 g Icing sugar
• 1 tsp Vanilla extract
• 225 g plain flour
• 60 g Cornflour (cornstarch)
• 100 g unsalted butter, soft
• 200 g Icing sugar
• 1 lemon: 2 tsp zest and 1 tbsp juice

Method

1. Heat the oven to 160°C (140°C fan, 325°F) and line two baking trays with baking paper.
2. Beat the butter, icing sugar and vanilla for 3 min until very pale and creamy. Sift in the flour and cornflour and mix on low until it forms a soft dough.
3. Roll into 28 balls (about 20 g each) and set on the trays 4 cm apart. Dip a fork in flour and press each one gently to flatten slightly. Chill for 15 min so they hold their shape.
4. Bake for 15–18 min until set and only just pale golden on the bottoms. Cool on the trays for 5 min, as they are very delicate, then on a rack.
5. Beat the filling butter, icing sugar, lemon zest and juice until fluffy. Sandwich the cooled biscuits in pairs with a generous teaspoon of filling.

Tips

• For the passionfruit version, swap the lemon juice for 2 tbsp passionfruit pulp.
• Cornflour is what gives the meltingly short texture, so do not skip it.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Joy of Baking BBC Good Food