Mouth watering melting moments
The name in its self, just sounds delicious, the soft rich buttery shortbread filled with jam or a butter cream, just melts on your tongue, in fact they just slip down oh so easy.
They are an easy biscuit to make, and the unfilled halves freeze well, and I had to freeze mine, because boy was I eating way too many, then I come here and sit down. So not good for the diet, hips, or anything else really
That’s a dirty word, ‘diet’. Its like ironing, that’s a dirty word too. I would rather be making biscuits and photographing them. We all need a hobby. And I don’t mean eating biscuits as a hobby either, that’s a bit over the top. I guess that depends on your priorities.
I filled my biscuits with sour cherry jam, but you could use any jam of your choice, or you can fill them with butter, cream and pipe that on one half and stick together, make them look all fancy.
The recipe is an Edmonds cookbook recipe.
200 grams softened butter ( can use margarine or nuttelex if looking for a vegan option)
¾ cup icing sugar
1 cup plain baking flour
1 cup of cornflour (corn starch)
½ teaspoon baking powder
Butter icing or jam
Preheat oven to 180 degree Celsius
Cream butter and sugar together, until light and fluffy. Sift in dry ingredients. Mix together until combine well. Roll dough into small balls and try to keep all the same size. Place on greased tray.
Flatten slightly with either a fork or a back of a spoon.
Place into preheated oven and bake for 20 minutes or until cooked.
Cool and sandwich together with either jam or butter cream.
Can be frozen and filled at a later date.