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Thyme and Lemon Melting Moments Biscuits

Thyme and Lemon Melting Moments Biscuits


For the melting moments biscuits

  • 226 g (1 cup / 2 sticks) unsalted butter, softened
  • 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugar
  • 1 1/2 teaspoons vanilla extract
  • 195 g (1 1/2 cups / 6.9oz) plain (AP) flour
  • 70 g (1/2 cup / 2.5oz) cornflour (cornstarch)
  • 1 tablespoon fresh thyme leaves, finely chopped & packed

For the lemon buttercream

  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 cups 280g icing (powdered / confectioners) sugar
  • 1 tablepoon lemon zest(notes)
  • 1 tablespoon lemon juice(notes)
  • 1/2 teaspoon vanilla extract, optional


For the melting moments biscuits

  • In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
  • Sift together the flour and cornflour, then add the thyme and mix well.
  • Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
  • Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
  • Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
  • Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each.
  • Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.

For the lemon buttercream

  • Add all ingredients to a bowl and beat with a handheld mixer (or in a standmixer) until light and creamy. Scrape down the sides of the bowl as necessary
  • Spread or pipe some buttercream onto the flat side of half of the cookies, then top with another cookie.

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