9: Melting Moments

This recipe for melting moments comes from "Biscuits and Biscotti", a small booklet put out by Australian Women's Weekly which contains some fabulous biscuit recipes. I used to see these on sale in the cookery section when I worked at Waterstone's, so it was the obvious first stop when I finally decided to start my own collection of baking books. I also picked up Cakes and Slices put out by Murdoch Books, Cupcake Magic by Kate Shirazi, and Mary Berry's 100 Cakes and Bakes. These melting moments are quite different from Holly Bell's but they look amazing, and when I get around to making them, I'm certain will taste amazing too.

Ingredients:
250g butter, softened
1 teaspoon vanilla essence (or orange?)
80g icing sugar
225g plain flour
75g corn flour

For the butter cream
80g butter
110g sifted icing sugar
Zest of 1 lemon (or half lemon?)
1 teaspoon lemon juice

Preheat oven to 170. Beat the butter, vanilla essence and sifted icing sugar into a small bowl with an electric mixer until light and fluffy. Stir in the combined sifted flours in two batches. With lightly floured hands, roll two level teaspoon portions of mixture into balls and place about 3cm apart on baking paper lined oven trays. Flatten slightly with a floured fork. Bake in moderate oven temperature for about 15 minutes or until biscuits are a pale-straw colour. Stand 5 minutes before lifting onto wire racks to cool. Sandwich together with a teaspoon of butter cream to serve. To make the butter cream: Beat butter, sifted icing sugar and rind in a small bowl with electric mixer until pale and fluffy. Beat in the juice.