Vanilla Melting Moments

Cook Time 30 minutes

Servings 20

Ingredients

Biscuits

250g unsalted butter, softened (room temperature, not melted)

½ cup icing sugar

1 tsp vanilla extract

1½ cups plain flour

½ cup cornflour

Vanilla buttercream filling

125g unsalted butter, softened

1½ cups icing sugar, sifted

1 tsp vanilla paste

1–2 tsp milk

Method

Preheat the oven to 160°C (fan 150°C). Line two trays with baking paper.

In a bowl, beat the butter and icing sugar until pale and fluffy. This step is important. Beat for 2–3 minutes, until creamy. Mix in the vanilla extract, and sift together the plain flour and cornflour. Add to the butter mixture and mix gently until just combined. Do not overmix.

Roll into small balls (about 2 teaspoons each). Place on trays and flatten gently with a fork. Bake for 12–15 minutes. They should be pale with just the faintest golden edge. Do not brown them. Cool completely on trays before moving. They are fragile when warm.

For the filling, beat butter until smooth. Add icing sugar gradually and beat until light. Mix in vanilla paste and enough milk to make it soft and pipeable.

Sandwich cooled biscuits together with a generous layer of buttercream.