For the past three weeks, we have been entertaining one relative or another from
I met Sheryl when she was about 4. I was going out with Ming then, and had visited his family in
We managed to make Melting moments together, but after 4 other relatives arrived, the idea of making the other stuff went out the window. We were just too busy going out, then sometimes coming home to do dinner. I was either too exhausted or fearful of dirty looks being thrown at me for making the whole lot of guests wait while I baked.
Anyhow, this recipe is dedicated to you, Sheryl. I hope you will have fun baking these on your own.
1 cup butter
4 tbsp sugar
1 cup cornstarch
1 cup plain flour
For the lemon cream filling
¼ cup butter , softened
½ cup icing sugar
2 tsp grated lemon rind
1 tbsp lemon juice
Preheat the oven to 180C . Combine the softened butter and sugar in a bowl and beat only until just mixed. Add the sifted flours and beat, again only until just combined. Fill dough into a piping bag and pipe onto lined trays, spacing them about an inch and a half apart as they will expand. Bake the cookies for about 20 minutes or until they are golden.
Remove and cool totally before filling with the lemon cream. To make the cream filling, combine all ingredients and beat to a smooth consistency.