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Method
Step 1
Preheat oven to 160°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder and half the lemon rind and stir to combine. Stir in the 100s & 1000s.
Step 2
Roll 2-tsp portions of the mixture into balls and place on lined tray, 3cm apart. Use a fork dusted in cornflour to gently flatten. Bake for 10 mins or until light golden. Set aside on tray to cool.
Step 3
Use a clean electric mixer to beat the extra butter in a large bowl until very pale. Gradually add the extra icing sugar, beating well after each addition. Add the lemon juice and remaining lemon rind and beat until well combined.
Step 4
Place the icing in a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the flat side of half the biscuits. Top with remaining biscuits. Place the extra 100s & 1000s on a plate. Roll the side of the biscuits in the 100s & 1000s to coat.
Preheat oven to 160°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder and half the lemon rind and stir to combine. Stir in the 100s & 1000s.
Place the icing in a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the flat side of half the biscuits. Top with remaining biscuits. Place the extra 100s & 1000s on a plate. Roll the side of the biscuits in the 100s & 1000s to coat.
These fairy bread melting moments look so sweet and taste even better! They’re the perfect homemade gift for loved ones.
Method
Step 1
Preheat oven to 160°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder and half the lemon rind and stir to combine. Stir in the 100s & 1000s.
Step 2
Roll 2-tsp portions of the mixture into balls and place on lined tray, 3cm apart. Use a fork dusted in cornflour to gently flatten. Bake for 10 mins or until light golden. Set aside on tray to cool.
Step 3
Use a clean electric mixer to beat the extra butter in a large bowl until very pale. Gradually add the extra icing sugar, beating well after each addition. Add the lemon juice and remaining lemon rind and beat until well combined.
Step 4
Place the icing in a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the flat side of half the biscuits. Top with remaining biscuits. Place the extra 100s & 1000s on a plate. Roll the side of the biscuits in the 100s & 1000s to coat.
Preheat oven to 160°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder and half the lemon rind and stir to combine. Stir in the 100s & 1000s.
Place the icing in a piping bag fitted with a 1cm fluted nozzle. Pipe icing over the flat side of half the biscuits. Top with remaining biscuits. Place the extra 100s & 1000s on a plate. Roll the side of the biscuits in the 100s & 1000s to coat.
