About the Recipe
Melting moments are an classic Australian treat. Plus an easy and delicious recipe! They can so easily be made gluten free, low FODMAP and even dairy free!
This recipe can be altered to suit other dietary requirements.
*To make gluten free -Ensure all ingredients are gluten free.
*To make dairy free - Replace the butter with nutterlex or a dairy free replacement.
*To make low FODMAP - Ensure your flour is gluten free and Fodmap friendly and use nutterlex to replace the butter.
200g of butter, softened
1/2 cup icing sugar mixture
1 3/4 cups Gluten free plain flour
1/2 cup of Gluten free cornflour
3/4 cup of Gluten free icing sugar
1 tablespoon lemon juice
Preheat oven to 160°C.
Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy.
Stir in combined sifted flours in two batches. With lightly floured hands, roll tablespoon portions of mixture into balls and place about apart on baking-paper-lined oven trays. Flatten slightly with a icing sugared fork.
Bake about 10-12 minutes or until biscuits are a pale colour. Stand 10 minutes before handling
The Lemon Filling
While the cookies are baking, make the filling.
For butter cream, beat butter, sifted icing sugar in small bowl with electric mixer until pale and fluffy. Beat in juice.
Using piping bag or knife to place the filling on half of the cookies then sandwich two biscuits together.