These irresistible melting moments are ready in just 25 minutes. Made with an Earl Grey buttercream, they’ll go perfectly with your morning or afternoon cuppa.
Serves2626
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + cooling & 10 mins standing time
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Method
Step 1
Preheat oven to 160°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter in a large bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder, lemon rind and ginger. Stir until just combined.
Step 2
Roll 2-tsp portions of mixture into balls. Place on lined trays. Use a fork dusted with cornflour to gently flatten each ball. Bake, swapping trays halfway through cooking, for 10 mins or until light golden. Cool completely on trays.
Step 3
Meanwhile, place the tea bag in a heatproof jug. Pour over the boiling water. Set aside for 10 mins to infuse. Remove the tea bag and discard. Use an electric mixer to beat extra butter in a medium bowl until very pale. Gradually add the extra icing sugar, beating well after each addition. Beat in 3 tsp of tea mixture.
Step 4
Place the buttercream in a piping bag fitted with a 1cm fluted nozzle. Pipe over half the biscuits. Sandwich with the remaining biscuits.
Prep time15 mins15 minutes, + cooling & 10 mins standing time
+ cooling & 10 mins standing time
Ingredients
250g butter, softened
1 1/2 cups (225g) plain flour
1/2 cup (80g) icing sugar mixture
1/3 cup (50g) cornflour
1/3 cup (40g) custard powder
1 tsp finely grated lemon rind
1/2 tsp ground ginger
1 Earl Grey tea bag
1 tbs boiling water
90g butter, extra, softened
1 cup (160g) icing sugar mixture, extra
Description
These irresistible melting moments are ready in just 25 minutes. Made with an Earl Grey buttercream, they’ll go perfectly with your morning or afternoon cuppa.
Method
Step 1
Preheat oven to 160°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter in a large bowl until pale and creamy. Add flour, icing sugar, cornflour, custard powder, lemon rind and ginger. Stir until just combined.
Step 2
Roll 2-tsp portions of mixture into balls. Place on lined trays. Use a fork dusted with cornflour to gently flatten each ball. Bake, swapping trays halfway through cooking, for 10 mins or until light golden. Cool completely on trays.
Step 3
Meanwhile, place the tea bag in a heatproof jug. Pour over the boiling water. Set aside for 10 mins to infuse. Remove the tea bag and discard. Use an electric mixer to beat extra butter in a medium bowl until very pale. Gradually add the extra icing sugar, beating well after each addition. Beat in 3 tsp of tea mixture.
Step 4
Place the buttercream in a piping bag fitted with a 1cm fluted nozzle. Pipe over half the biscuits. Sandwich with the remaining biscuits.
