An Australian classic biscuit that really does melt in your mouth. A very short cookie sandwiched with lemon frosting. Perfect for morning tea.
COOKIES:
Preheat oven to 175C (about 280 F).
Soften butter before using. Line baking tray with nonstick paper.
Cream butter with sugar until light and fluffy.
Add flours and mix well to combine.
This will be a sticky dough. You can roll teaspoonfuls into balls or use a cookie scoop (quicker and easier!). I make about 48 using a cookie scoop.
When balls are on baking tray, use a fork to press lines into the top of each. I dip the fork in flour before each press.
Bake for 15 minutes. They should not brown.
Cool.
ICING/FROSTING:
Blend bottom three ingredients (make sure butter is soft) together in a mixing bowl. Add extra lemon juice if needed. You want a thick frosting that looks creamy.
Spread on a cookie then pop another on top. Let the frosting firm up before serving.
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Really nice, the lemon in the icing really stands out and makes this cookie.
Tip: Make sure you really press them out before baking because, they don’t flatten much when baking and you don’t want a cookie too thick.
Thanks for the recipe they were a huge hit.
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11 Comments
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beaniegirl33 on 10.8.2009
okay, i have made these twice now, and have had the same issue of them crumbling apart when i try to ice them. also, i was wondering if i should use unsalted butter instead of salted…any thoughts??
hollydoll on 8.26.2009
I must have done something horribly wrong. The cookies taste horrible and are crumbling into dust. I am going to cool them and finish them off but I must have made some grave error because these taste awful. Any thoughts on what I could have done wrong? I double checked that I added all the ingredients. I don’t think I overmixed the flour.
chanonn on 8.18.2009
These were so good!!! We loved them:) Thank you!
Shal on 8.12.2009
Ahhhh…. this brings back so many memories of my childhood! Thanks a lot!
Dandy on 8.12.2009
I think using limes sounds like a great idea!