The addition of cornflour to the shortbread in this recipe ensures a super crumbly biscuit that makes the best sandwich when paired with buttercream icing.
Mango is in season at the moment, and pairs really well with lime (I always squeeze some lime over it when I’m eating it in a fruit salad!). A ripe mango should be quite soft to the touch and really sweet tasting. Unripe, it’s like a turnip! So make sure to wait until your mango is really ripe before you use it.
And just in case anyone west of the Atlantic is reading: biscuit = cookie and icing = frosting
I always use salted pure Irish butter in my baking, even when a recipe states to use unsalted butter. For this recipe, make sure the butter is soft and at room temperature (zap for 10-20 seconds in the microwave if it’s from the fridge). If your butter is unsalted, make sure you add a pinch of salt to balance the sweetness.
These need to be eaten the day they are made as the shortbread goes soft quickly. If they need to be made a day or two in advance, do not fill the biscuits and instead store them in an airtight container. When you are ready to eat them, heat the oven to 150 °C and rebake the shortbread for 5 min, cool on a baking rack and fill with the icing.
Mango and Lime Shortbread Melting-Moments
Makes 6 sandwiches
For the shortbread:
- 200 g butter
- 60 g icing sugar
- 1 tsp baking powder
- 75 g cornflour
- 150 g plain flour
- 1 tsp vanilla extract
Preheat the oven to 150 °C (fan).
Sieve the icing sugar and cream together with the butter.
Sieve the baking powder, cornflour and plain flour together and combine with the sugar-butter mixture and vanilla extract.
Roll the mixture into small balls (~30 g) between the palms of your hand and place on a baking tray. Flatten the top of the balls by pressing gently with a fork.
Bake for 15 min, then leave to cool.
For the lime and mango buttercream:
- 60 g butter
- 250 g icing sugar (sieved)
- 1 tbspn mango purée
- zest of 1 lime
- juice of ½ a lime
Cream the sieved icing sugar and room temperature butter together to form a smooth paste.
Blend the mango into a purée and add to the sugar-butter mixture along with the finely-grated zest of a lime.
Juice ½ of the lime and beat it into the mixture.
Transfer the buttercream to a piping bag fitted with a star nozzle, and leave to set in the fridge for 15 min. Pipe onto the back of a biscuit, starting at the centre and working outwards, and sandwich another biscuit on top. Lightly dust with icing sugar to serve.
If you bake some Melting-Moments tag @thecorkfork on Instagram!