Lime Melting Moments with Fresh Lime Buttercream
It’s the custard powder in these Lime Melting Moments with Fresh Lime Buttercream that makes them so special!
Finding a biscuit recipe that’s both creamy and firm is a dream and that’s what the custard powder in the recipe does, while keeping the biscuits crumbly enough to melt in my mouth. Hence the name, melting moments!
Lime is a particular flavour favourite of mine, a change up from lemon and a little fresher and zingier rather than zesty flavour.
In this recipe I’ve used enough of the flavour to give the biscuits and the filling a fresh mouthfeel and lifts it up but as always, if you give the batter and buttercream a taste and it’s not strong enough for your tastebuds, add more.
Go on, give it a go and enjoy your sweet life!
Sandwiched together with tangy lime buttercream
What You Need
260g Plain Flour
170g Butter – Softened to room temperature
100g Icing Sugar - Sifted
30g Custard Powder - sifted
1 Tsp Vanilla Extract
Its the custard powder thats the secret ingredient in these melting moments.
Filling
200g Icing Sugar - Sifted
100g Butter – Softened to room temperature
1 Tbsp Lime Juice – See Tip Box
Zest of 1 Lime – Add more if you need it
Fresh lime instead of lemon makes the buttercream special
How It’s Done
Heat the oven to 180c
Line a couple of oven trays with non-stick baking parchment or silicone sheets and set aside until needed.
Place the softened butter, vanilla and the sifted icing sugar into the bowl of an electric mixer. Using a paddle and beat, let the machine run until the mixture is pale in colour and fluffy. – Be patient, it will take a few minutes.
Scrape down the bowl as it mixes
Put the sifted flour and custard into the mixing bowl and beat until all the dry ingredients are mixed in.
Add the 1 tablespoon of the lime juice – See Tip Box
Let it run until the mixture comes together into a dough
Remove from the bowl and bring it together with your hands into a ball
Brake off pieces of the dough, just larger than walnuts, and place onto the prepared baking trays leaving 2 inches between each piece
Dip a fork in flour and firmly press each dough ball down with the back of the fork, both to flatten them and to make a pattern.
Flatten the dough with a fork dipped in flour
Place the trays into the hot oven and bake until the biscuits have a very pale colour – around 14-16 minutes – See Tip Box
Once baked, remove the trays from the oven and let them cool completely before filling
While they are cooling, prepare the filling.
Sandwich the biscuits together with the fresh lime buttercream
Filling
Place the softened butter in the bowl of an electric mixer and let it beat until it becomes pale and fluffy.
Add the sifted icing sugar and lime zest to the bowl and let the mixer run until everything is mixed together - make sure to scrape down the bowl several times throughout.
Add the 1 tablespoon of lime juice to the butter cream and it should all come together into a firm but spreadable buttercream.
If it’s too dry add more lime juice – one drop at a time
If it’s too wet, add more icing sugar – one tablespoon at a time.
Keep beating the buttercream until it becomes light in texture.
Dust with icing sugar to serve
Once the butter cream is made and the melting moments are cold, start to assemble.
Spread some of the lime buttercream on one of the biscuits and then add another on top
Once they are all assembled, dust the tops with icing sugar to serve.
Store in an airtight container.
Those pretty pieces of lime zest bring flavour
Tip Box
1 tbsp Lime Juice – 1) If the buttercream is too dry and hard to spread, add more lime juice Only add 1 drop at a time
2) After tasting it may need more juice
Baking - All ovens vary so adjust the baking time accordingly
