Fairy bread melting moments

Method

1. 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.

2. 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.

3. 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.

4. 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.