Lemon melting moments

Lemon melting moments

By
From
The Margaret Fulton Cookbook
Makes
36
Photographer
Geoff Lung

Truly melt-in-the-mouth, these are irresistible. There are many recipes for melting moments which are also known as yo-yos. All include cornflour in varying proportions to flour. They can be flavoured with vanilla in place of the lemon if you prefer.

Ingredients

Quantity Ingredient
250g unsalted butter, softened
4 tablespoons icing sugar, sifted
1 tablespoon grated lemon rind
2 cups plain flour
4 tablespoons cornflour

Method

  1. Preheat the oven to 160°C. Butter 2 baking trays or line with baking paper. Cream the butter with the icing sugar and lemon rind, using an electric mixer, until light and fluffy. Sift together the flour and cornflour, add to the butter mixture, and mix until a soft dough is formed. Pinch off pieces of dough and roll into small balls each the size of a walnut. Place on the prepared baking trays about 5 cm apart. Press each one down slightly with the heel of a hand, and then, using a fork dipped each time in cold water, mark biscuits lightly to decorate.
  2. Bake for 15 minutes or until lightly golden. Using a metal spatula, carefully remove from trays on to wire racks to cool. If liked, sandwich the biscuits together with the lemon filling. Store in an airtight container.

Lemon filling:

Ingredients

Quantity Ingredient
60g unsalted butter, softened
1 1/2 teaspoons lemon juice and rind
3/4 cup icing sugar, sifted

Method

  1. Beat the softened butter with the lemon juice and rind until pale and creamy. Add the icing sugar and continue to beat until well combined.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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