Ingredients
- unsalted butter 175g
- softened icing sugar 40g, sifted
- lemons 2, zest grated
- plain flour 150g, sifted
- corn flour 40g, sifted
- mascarpone 2 rounded tbsp
- lemon curd 2 rounded tsp
Method
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Step 1
Heat the oven to 180c/fan 160c/gas 4. Line a solid baking sheet with baking parchment.
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Step 2
Cream the butter and icing sugar with an electric whisk until smooth and pale. Add the grated zest from 1 1/2 lemons. Add the plain flour and cornflour and mix well – the mixture will become quite soft.
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Step 3
Divide into 24 even-sized balls and space well apart on the baking sheet. you could also pipe the mixture out for a more decorative finish, as pictured, right.
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Step 4
Flatten each biscuit a little with your fingertips. Dip a fork into cold water and then press it gently into each biscuit. Bake for about 12–14 minutes until pale gold. cool on the baking sheet.
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Step 5
Mix the remaining lemon zest, mascarpone and lemon curd. Sandwich the melting moments together with the lemon mascarpone. Don’t keep them for longer than a couple of hours or they’ll go soggy.
Nutritional Information
- Kcals 198
- Fat 14.1g
- Saturates 8.8g
- Carbs 17.3g
- Fibre 0.4g
- Protein 1.4g
- Salt 0.02g
