Melting moments

These melt-in-your-mouth biscuits are a beloved Australian classic.

  • 20 mins preparation
  • 15 mins cooking
  • Makes 25
  • Print
Lemon buttercream sandwiched between delicate biscuits makes the perfect accompaniment to your afternoon cup of tea. A classic in the same league as a monte carlo or iced vovo - these melt-in-your-mouth biscuits are always an afternoon tea favourite.
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  • 250 gram butter, softened
  • 1 teaspoon vanilla essence
  • 1/2 cup (80g) icing sugar mixture
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) cornflour
  • 1 tablespoon icing sugar mixture, extra
  • 80 gram butter
  • 2/3 cup (110g) icing sugar mixture
  • 1 teaspoon grated lemon rind
  • 1 teaspoon lemon juice


  • 1
    Preheat oven to 160°C.
  • 2
    Beat butter, essence and sifted icing sugar in small bowl with electric mixer until light and fluffy.
  • 3
    Stir in combined sifted flours in two batches. With lightly floured hands, roll 2-level-teaspoon portions of mixture into balls and place about 3cm apart on baking-paper-lined oven trays. Flatten slightly with a floured fork.
  • 4
    Bake about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool.
  • 5
    For butter cream, beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy. Beat in juice.
  • 6
    Sandwich two biscuits together with a teaspoon of butter cream to serve. Dust with sifted extra icing sugar.

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