I started thinking about classic Aussie melting moments … but didn’t have any cornflour so substituted rice flour, which gave my cookies more of a shortbread texture. I still made the lemon buttercream filling, but instead of using it to sandwich 2 cookies together, I spread it (rather generously) on top of each one. You could enjoy these with a cup of tea or coffee at any time, but I prefer them as an after dinner treat with a good grappa, such as Marolo Grappa di Arneis. Store any leftover cookies (without topping) in an airtight container for up to a week, store the buttercream covered in the fridge and combine them just before serving.
Makes about 21
- 125g salted butter, at room temperature
- 2 tablespoons icing sugar, sifted
- 1 lemon
- ½ cup plain flour
- ½ cup rice flour
- 50g salted butter
- ½ cup icing sugar, sifted
- 1 tablespoon lemon juice
- Preheat oven to 180°C.
- Place butter and icing sugar in the bowl of an electric mixer, finely grate lemon zest over the top and beat together until fluffy.
- Sift in combined plain flour and rice flour and mix to combine well.
- Turn onto a clean, dry work surface and knead lightly to form a soft dough.
- Gently pat and roll into a rectangle about 15 x 20cm.
- Cut into 21 pieces and place onto a baking paper-lined baking tray with a little space between them.
- Bake for 12-15 minutes, until just starting to colour around the edges.
- Meanwhile, make Lemon Buttercream: beat butter, icing sugar and lemon juice together until fluffy; refrigerate until needed.
- Remove cookies from the oven and transfer to a wire rack to cool.
- When ready to serve, spread Lemon Buttercream on top of them and enjoy.