About the bake
These scrumptious melt-in-the-mouth shortbread cookies whilst a bit of a retro bake, they will always be a firm favourite at any coffee morning or lazy weekend on the sofa with a cuppa.
Find otu below how to make our delicious melting moments biscuits.
Method
Step 1:
Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.
Step 2:
Beat the butter and icing sugar together until they are very soft and creamy.
Step 3:
Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough.
Step 4:
Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
For the Biscuit
- 185g Butter (unsalted) (room temperature)
- 90g Silver Spoon Icing Sugar
- 25g Custard powder
- 225g Allinson's Plain White Flour
- 1 tsp Nielsen-Massey Vanilla Extract
For the Filling
- 125g Unsalted butter (softened)
- 250g Icing sugar (sifted)
- 2 tbsp Milk (whole)
- 1 tsp Nielsen-Massey Vanilla Bean Paste
Recipe Reviews
I like these just as biscuits without the filling. My favourite in fact x
Love these! I've made them a few times now. For a twist I made a chocolate ganache for the filling and used salted butter in the biscuits which worked well. Found that self raising flour makes them a little more 'melting', though you loose the shape a little, I'll make the sacrifice.
I made these biscuits but instead of 20g each, made them 25g each. This made ten completed biscuits. With regards to the filling, I think the quantities given in the recipe are greater than the required amount by approx one third. Less filling means the biscuit part can be better appreciated.
These are simple to make and taste lovely. Everyone enjoyed them. Despite weighing each piece I still ran short. Dry ingredients needed to weigh 600g to get 30 x 20g and they don't. Next time will increase quantities!
Use with different flavoured custard powder for kids cookies - lovely result!
really enjoyed making these...simple and tasted great without the filling too...its does simply melt in your mouth.
Ingredients
For the Biscuit
- 185g Butter (unsalted) (room temperature)
- 90g Silver Spoon Icing Sugar
- 25g Custard powder
- 225g Allinson's Plain White Flour
- 1 tsp Nielsen-Massey Vanilla Extract
For the Filling
- 125g Unsalted butter (softened)
- 250g Icing sugar (sifted)
- 2 tbsp Milk (whole)
- 1 tsp Nielsen-Massey Vanilla Bean Paste