Melting Moments

Method

1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.

2. Beat the butter and icing sugar together until they are very soft and creamy.

   • 185g Butter (unsalted) (room temperature)
   • 90g Silver Spoon Icing Sugar

3. Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough. 

   • 1 tsp Nielsen Massey Vanilla Extract
   • 225g Plain White Flour
   • 25g Custard Powder

4. Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.

5. You will need to bake them in batches, as they will spread a little. Place 9 on each tray, well spaced a press them with the tines of a fork.

6. Bake in your preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.

7. To make the icing beat together all the ingredients until light and smooth. If you can, use an electric mixer and beat for 5 minutes.

   • 125g Unsalted Butter (Softened)
   • 250g Icing Sugar (sifted)
   • 2 tbsp Milk (Whole)
   • 1 tsp Nielsen Massey Vanilla Bean Paste

8. When the biscuits are cool you can fill them. Using a piping bag pipe a small amount of icing on 15 biscuits and then use the remaining 15 to make sandwiches.