Ingredients
- 500g unsalted butter, at room temperature
- 1 cup icing sugar, sifted
- 2 tsp vanilla essence
- 3/4 cup cornflour
- 1/4 cup custard powder
- 3 cups plain flour
For icing
- 80g unsalted butter (room temperature)
- 2/3 cups icing sugar, sifted
- Zest of 1/2 a lemon
- 1 tsp lemon juice
Method
- Heat oven to 170°C, and line 2 biscuit trays with baking paper
- Cube the butter and add it along with the icing sugar and vanilla essence to a KitchenAid stand mixer. Attach the beater attachment and beat until light and fluffy.
- Add the corn flour and custard flour, turn the mixer down too low and beater until it only just comes together.
- Add the flour and beat again on low until it is only just mixed. If it’s over mixed the cookies will come out chalky.
- Using two teaspoons, measure out a spoonful of dough and roll into a ball using your hands. Place on the baking tray, repeat the process allowing room between the cookies to grow in the oven. Gently press each dough ball with the back of a fork.
- Divide the dough into 6 equal pieces. Working one piece at a time, roll dough into a thin cylinder about ½” in diameter. Cut the cylinder into ½” inch pieces, then roll each piece over tines of fork (or gnocchi board) to indent. Transfer to baking sheet.
- The mixture can be kept in the fridge in-between batches being baked.
- Place a tray one at a time in the oven to bake for 15 minutes, the colour will be a very light golden. Once cooked remove and place the tray on a cooling rack. Allow the cookies to completely cool down before touching to ice as they are delicate.
- To make the lemon icing; Cube the butter and add it along with the icing sugar lemon zest and juice to a KitchenAid stand mixer. Attach the whisk attachment and whisk until the icing is smooth and fluffy.
- Gently spread 1 tsp of icing mixture to the bottom of a cookie, place another cookie on top and gently press together. Repeat the process until all the melting moment cookies have been made.
