Biscuit Ingredients

180g unsalted butter
60g icing sugar
60g custard powder
1 tsp baking powder
180g plain flour

Citrus Buttercream Ingredients

120g butter softened
120g Rusticate Citrus Curd
20g icing sugar

    melting moment

    Biscuit Method

    1. Preheat oven to 180 degrees celsius. Line two oven trays with baking paper.
    2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined.
    3. Sift the baking powder and flour together then add to the dough and mix well.
    4. Roll dough into 10g balls (about 1 tsp), place on a baking paper lined baking tray and press each ball with a fork to leave an indent.
    5. Bake biscuits for 14 minutes or until light golden. Stand on trays for 5 minutes to cool then transfer to a wire rack to cool completely.

    Citrus Buttercream Method

    1. For buttercream, whisk the butter and citrus curd until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.
    2. To assemble, pipe citrus buttercream in a circle onto the base of one half of the biscuits. Gently press one of each biscuit together to form a melting moment. Alternatively use a knife and spread your desired amount of citrus buttercream onto the biscuit.
    3. Dust with icing sugar before serving.

    Back to RECIPES page

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