This recipe I’m sharing today is again highlighting the importance of using good quality ingredients in your baking. I received samples of both Unsalted and Salted butter from Wyke Farms asking me to review them in two recipes, one for each type of butter.
I love butter ,we always keep a block of good salted butter in our butter dish for spreading thickly on hot toast and when I go to bake I like to use the same quality of butter. The better your ingredients the better your baked good will taste. It’s a fact and mantra every baker should go by.
Wkye Farms are nestled in the glorious countryside of Somerset where they produce their own cheeses and more recently butter. Each Wkye Farm product comes with the Red Tractor Logo which makes it a part of the Red Tractor Assurance Scheme. This scheme offers full tractability of products from farm to pack. The Red Tractor Logo also indicates that their award-winning cheddar is made using milk from British farms only. Another thing that the Red Tractor logo means is that all their animals have unlimited access to fresh, clean drinking water, they have well-balanced diets and their living conditions are safe and comfortable.
All these things clearly show in their products. Their butter blocks have a vivid golden hue and taste just as butter should, rich and creamy. The Salted butter has the right amount of salt, it’s subtle and not over-powering at all. It adds a lovely light salty touch to these delicate sandwich biscuits.
This recipe is such the perfect kind to highlight a great quality butter. Seeing as these biscuits uses a whole pack of butter to make them, your definitely going to notice the flavour. Melting Moments really do melt in the mouth, they taste so buttery, crumbly and are very light. I filled these with a lemon cream filling and the tanginess of the lemon compliments the rich, creaminess of the butter.
I loved these Lemon Melting Moments, they are rich yet light, they really do melt in the mouth and are easier than you’d think they are to make. As with a lot of things, I don’t know why I didn’t make them sooner.
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
Lemon Melting Moments
- 250 grams Wkye Farm salted butter room temperature
- 42 grams Icing sugar
- 180 grams Plain flour
- 65 grams Cornflour
Lemon Cream Filling
- 120 grams Wkye Farm salted butter room temperature
- 120 grams Icing sugar
- 1 Lemon Zest
- 1 tablespoon Lemon juice
1. Pre-heat the oven to 195C and line two baking trays with parchment paper.
2. In a the bowl of a free-standing mixer fitted with a paddle attachment cream together the butter and sugar until light and fluffy. Scrape down the bowl with a spatula.
3. Add the flour and cornflour mixing well. Put the mixture into a piping bag fitted with a 1M Wilton nozzle and pipe rosettes onto the parchment paper.
4. Bake for 10-12 minutes or until lightly golden brown. Cool on the baking tray on a wire rack and well cold, fill then sandwich together with the lemon cream.
1. In the bowl of a free-standing mixer fitted with a paddle attachment soften the butter then add the icing sugar and continue to mix until light and fluffy.
2. Stir through the lemon zest and juice. Spoon into a piping bag fitted with a 1M Wilton nozzle then pipe filling onto the flat side of a biscuit and sandwich together with another.
- Recipe adapted from The Big Book of Beautiful Biscuits - Australian Woman's Weekly
- Best eaten on the day made but will be ok to eat the next day.
- Store in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.