Territory Stories

Sunday Territorian 20 Jul 2014

Details:

Title

Sunday Territorian 20 Jul 2014

Collection

Sunday Territorian; NewspaperNT

Date

2014-07-20

Notes

This publication contains may contain links to external sites. These external sites may no longer be active.

Language

English

Subject

Community newspapers -- Northern Territory -- Darwin.; Australian newspapers -- Northern Territory -- Darwin.

Publisher name

Nationwide News Pty. Limited

Place of publication

Darwin

File type

application/pdf

Use

Copyright. Made available by the publisher under licence.

Copyright owner

Nationwide News Pty. Limited

License

https://www.legislation.gov.au/Series/C1968A00063

Parent handle

https://hdl.handle.net/10070/252559

Citation address

https://hdl.handle.net/10070/543303

Page content

SUNDAY JULY 20 2014 FOOD 29 V1 - NTNE01Z01MA Donna Hay donnahay.com.au Do you have a recipe you would like to share with our readers? Email it to sunday@ntnews.com.au sweet moments cooking with donna hay photography Chris Court styling Steve Pearce recipes Georgina Esdaile classic melting moments 175g unsalted butter, softened cup (40g) icing sugar, sifted 1 teaspoon vanilla extract 1 cup (150g) plain flour, sifted cup (35g) cornflour, sifted lemon filling 60g unsalted butter, softened 1 cup (160g) icing sugar, sifted 2 teaspoons lemon juice 2 teaspoons finely grated lemon rind step one Preheat oven to 180C. Place the butter, icing sugar and vanilla in the bowl of an electric mixer and beat for 56 minutes, or until light and fluffy. Add the flour and cornflour and beat until combined and a smooth dough forms. step two Roll tablespoons of the dough into rounds and place onto large lightly greased baking trays lined with non-stick baking paper, spaced 2cm apart. Flatten each round slightly using a lightly floured fork. Bake for 810 minutes or until lightly golden around the edges. Transfer to wire racks to cool completely. step three To make the lemon filling, place the butter, icing sugar, lemon juice and rind in an electric mixer and beat for 5 minutes or until light and creamy. Spread the filling onto the underside of half the biscuits and sandwich with the remaining biscuits. Makes 10. tips + tricks + S TO R E F I LLE D B I S C U IT S in an airtight container for up to 3 days. + YO U CA N A L S O F I LL your melting moments with store-bought lemon or passionfruit curd, dulce de leche or caramel. + TO M A K E A N O R A N G E filling, replace the lemon juice and rind with the same quantities of orange juice and rind. + TO M A K E A L I M E filling, replace the lemon juice and rind with the same quantities of lime juice and rind. + TO M A K E A C H O C O L ATE filling, use cup (120g) icing sugar and cup (25g) cocoa powder, and replace the lemon juice and rind with 1 teaspoon of vanilla extract and 1 teaspoon of water. Melting moments are the ultimate afternoon tea treat and are a cinch to bake following these simple steps. Buttery and light all at once, these classic biscuits are adored for their melt-in-your-mouth texture and sweet lemon filling. Traditional melting moments have a lemon centre, but the vanilla shortbread biscuit lends itself to all kinds of flavoured fillings.


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