Melting Moments

Serves makes 24

Time 30 minutes

Ingredients

250g butter, softened

1 tsp vanilla paste

80g icing sugar

225g biscuit, pastry & cake flour 

75g cornflour

For the Buttercream

90g butter

120g icing sugar

1 tsp lemon zest

1 tsp lemon juice

Method

Preheat oven to 160°C/325°F. Grease two oven trays and line with baking paper.

Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, in two batches.

With floured hands, roll 2 rounded teaspoons of mixture into balls (you should have 48 balls); place 2.5 cm (1 inch) apart on trays. Flatten each ball slightly with a floured fork into 4 cm (1½-inch) rounds. 

Bake biscuits for 15 minutes or until a biscuit can be pushed gently without breaking.

Leave biscuits on trays for 5 minutes before transferring to wire racks to cool.

To make the buttercream, beat butter, sifted icing sugar and rind in a small bowl with an electric mixer until pale and fluffy. Beat in juice until combined.

Sandwich biscuits with butter cream.

Just before serving, dust with extra sifted icing sugar.