Ingredients
Biscuit
- 50 g sugar
- 250 g butter room temp
- 375 g plain flour
- 80 g Cornflour or arrowroot flour
lemon cream
- 50 g sugar
- 70 g butter room temp
- 1/2 lemon rind (1/2 lemon)
- 3 tsp lemon juice
Optional raspberry jam
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place sugar in TM jug and mill 15 seconds speed 9.
Add butter and mix 30 secs speed 4. Add butterfly and mix a further 1 min speed 4 (or until light and fluffy)
Tip - scrape sides down occasionally to get a better mix - Add cornflour and plain flour and mix speed 4 till till combined
(you may need to scrape down and mix again until mixed well) - Pipe or roll tablespoon full pieces and flatten into biscuit shapes.
Bake in oven 180 degrees for 10 mins or until pale and golden
Cool on rack and join together with lemon cream - Place sugar and piece of lemon peel in TM jug and mill 20seconds speed 9.
Add and beat butter in bowl for 30 secs speed 4. Add butterfly and beat till smooth - speed 4.
Add lemon juice and mix again until all mixed in and light and creamy.
Use to stick cooled biscuits together with lemon cream and raspberry jam
Biscuits
Lemon Cream
Tip
Consider adding a little raspberry jam and the lemon cream in the middle - the combo is delicious!
To ensure lemon is milled finely - peel the piece of skin from a lemon and dry with paper towell and leave on bench for a little while before you use it. This helps get rid of excess moisture and gets a better result
Enjoy!
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I love Melting Moments .....Can you please check quantities 🤔🤔 wasn't happening for me today.
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