Yield 24 | Preparation time 20 minutes | Baking time 15 minutes

For the Melting Moments

250 g butter (room temperature)
½ Tbsp (7.5) vanilla essence
½ C (125 ml) icing sugar (sifted)
1 ½ C (375 ml) cake flour / all-purpose flour / plain flour (sifted)
½ C (125 ml) corn flour (sifted)

Preparing the Melting Moments

1. Preheat oven to 160°C.
2. Use an electric mixer on medium to high speed and beat the butter, vanilla essence and sifted icing sugar until pale and fluffy.
3. Adjust the speed to slow and add the sifted flour to the rest of the ingredients and mix together until the mixture resembles a biscuit or cookie dough.
4. Use a small ice cream scoop or a teaspoon to assist with getting the right portions of the dough mixture into balls. You’ll need to lightly flour your hands when shaping the dough into balls.
5. Place the dough balls about 3cm apart on an oven tray lined with parchment paper. Flatten slightly with a lightly floured fork.
6. Bake for about 15 minutes or until the biscuits are light and the edges are slightly golden.
7. Remove from the oven and allow it to cool slightly for about 5 minutes before lifting it onto a cooling rack.
8. Allow the biscuits to cool down completely before decorating it.
9. These biscuits also freeze really well for up to one month.

For the Lemon Butter Cream

1 Tbsp (15 ml) icing sugar (for dusting)
80 g butter
2/3 C (160 ml) icing sugar (sifted)
1 tsp (5 ml) lemon juice

Adorning the Biscuits

1. Use an electric mixer and beat butter and sifted icing sugar until pale and fluffy.
2. Add the lemon juice to the buttercream and sandwich two biscuits together with a teaspoon of the buttercream.
3. Dust the biscuits with sifted icing sugar and serve.
4. You can also melt 100 g dark chocolate and 100 g milk chocolate together, add a handful of roughly chopped hazelnuts and coat half of the biscuit with chocolate and hazelnut mixture.