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23
Lemon Melting Moments
Makes: 12 approximately
250g butter, room temperature
½ cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
½ cup custard powder
2 teaspoons lemon zest
Filling:
80g butter, room temperature
1 ¼ cups icing sugar
1 tablespoon lemon zest
2 teaspoons lemon juice
1. Preheat oven to 160°C. Grease and line 2
baking trays with baking paper.
2. Place butter, sugar and vanilla in the
Mixing Bowl. Turn on HeatSoft, Select
Soften, Using the scraper beater
attachment mix on medium speed until
light and creamy.
3. Reduce to low speed, add remaining
ingredients, mixing until well combined.
4. Roll mixture into tablespoon-sized balls.
Place on prepared trays and gently press
down with a back of a fork. Bake for
15-20 minutes or until cooked. Place on
wire rack to cool.
5. Filling: Place all ingredients in the Mixing
Bowl. Turn on HeatSoft, Select Soften,
Using the scraper beater attachment on
high speed mix until light and fluffy.
6. Once the cookies are fully cooled,
sandwich together with icing. Serve.
White Chocolate Caramel Cookies
Makes: 60 approximately
250g butter, room temperature
1 cup brown sugar
2 tablespoon golden syrup
2 tablespoon milk
4 cups plain flour
4 teaspoons baking powder
500g white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Mixing
Bowl. Turn on HeatSoft, Select Soften.
Using the scraper beater attachment, mix
on medium speed until light and creamy.
Turn off HeatSoft. Add golden syrup and
milk mixing until combined.
3. Add remaining ingredients. Reduce to low
speed mixing until well combined.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down with the back of a fork. Bake for 15
minutes or until cooked. Place on wire
rack to cool.
Recipes
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