Melting Moments By Bettys Bites
By: Betty Pham
Published: Wednesday, February 17, 2010 - 6:34pm

Ingredients




Melting moments: 

250 grams butter, cubed
55 grams (⅓ cup) icing sugar, sifted
1 teaspoon vanilla essence
260 grams (1 ¾ cups) plain flour
50 grams (⅓ cup) cornflour
filling 

60 grams (3 tbs) butter, at room temperature
1 teaspoon vanilla essence
pink food colouring 

110 grams (⅔ cup) icing sugar, sifted

Preparation

1 Preheat oven to 160 degrees celsius. Line a baking tray with non-stick baking paper. 2 Use electric beaters to beat butter, icing sugar and vanilla essence in a medium bowl until pale and creamy. 3 Sift the flour and cornflour together into a bowl and add to the butter mixture. Beat on lowest possible speed until just combined and a soft dough forms. 4 Lightly flour your hands and roll teaspoonfuls of the mixture into small balls. Place on the prepared baking tray about 5cm apart (note – these expand in the oven!). Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1cm thick (mine were a bit larger). 5 Bake in preheated oven for 15 minutes or until cooked through. Cool on the baking tray. Transfer to a wire rack and repeat with the remaining mixture. 6 To make the filling, use electric beaters to beat the butter, vanilla essence in a small bowl until pale and creamy. Add the icing sugar and beat until combined, then add colouring until desired colour you want. Cover and place in fridge until required. 7 To assemble the biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with the remaining biscuits and filling.