makes
24
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 250 g butter
- ⅓ cup (40 g) icing sugar
- 1½ cups (225 g) plain flour
- ½ cup (60 g) cornflour
Instructions
- Preheat oven to 180°C.
- Cream butter and icing sugar until light and creamy. Add sifted flour and cornflour.
- Place mixture into a piping bag and, using a fluted tube, pipe mixture onto a greased baking tray, about 3 cm in diameter, allowing for a little spreading during baking. Or, roll into 3 cm balls and press lightly with the back of a lightly floured fork.
- Bake for about 10 minutes, until biscuits have a nice golden colour. Allow to cool.
- When cool, join with Jam Filling or Lemon Cream (see below; lemon cream filling is shown in the photograph).
Filling
- For the jam filling: Mix 40 g of butter and 2 tablespoons of raspberry jam (or other jam) together, then add 3 tablespoons of icing sugar.
- For the lemon cream: Beat 60 g butter until smooth, then gradually add ½ cup (60 g) sifted icing sugar, beating until mixture is light and creamy. Fold in 1 teaspoon finely grated lemon rind and 3 teaspoons lemon juice.
CWA Victoria recipe courtesy of Murdoch Books.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
