Melting Moments

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4oz cornflour 

3oz butter 

2oz caster sugar 

One egg 

1 teaspoon baking powder 

1 teaspoon grated lemon rind 

Icing sugar


Cream the butter and sugar until light and fluffy and add the lemon rind. Mix the cornflour and baking powder together. Break the egg into a bowl and whisk with a fork. Add a tablespoon of egg and a similar amount of cornflour alternately to the creamed butter and sugar, beating well between each add.  Try to keep the mixture on the dry side, finishing by adding a couple of dry additions. Discard any leftover wet ingredients to control the dryness.

Put 12 paper cake cases in a baking tray and add a teaspoonful of mixture to each case. You should be able to do the fancy fork marking on each biscuit. Put in a pre-heated oven at 180C and bake 10 minutes until firm and golden. Don’t let them get beyond a golden colour. 

Allow the cakes to cool on a rack and then add a dusting of the icing sugar

Layer with butter cream or cream and jam.

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