Quick & Easy

Lemon and currant whoopee pies

lemon and currant whoopee pies
24 Item


Lemon butter cream


1.Combine currants, juice and brandy in small bowl, cover, stand overnight.
2.Have butter and egg at room temperature.
3.Preheat oven to 180°C (160°C fan forced). Grease and line oven trays with baking paper.
4.Beat butter, egg, caster sugar and extract in small bowl with electric mixer until light and fluffy. Stir in sifted flours and soda then buttermilk and currant mixture.
5.Drop level tablespoons of mixture, about 5cm (2 inches) apart, on trays. Bake about 15 minutes. Cool on trays.
6.To make Lemon butter cream, have the butter at room temperature. Beat butter and rind in small bowl with electric mixer until butter is as white as possible. Beat in half the sifted icing sugar and all the milk, then remaining icing sugar.
7.Sandwich pies with about 1 teaspoon of butter cream, dust with sifted icing sugar.

Finely grate the rind from the lemon for the butter cream before juicing it for the pies. Don’t overcook the whoopee pies, they should feel a little soft while they’re hot. They will become firm on cooling.


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