Melting moments


This is a very simple, but delicious biscuit. The most time consuming part of this recipe is actually waiting for the butter to warm up and soften.

  • 200g unsalted butter (room temperature and VERY soft)
  • 50g icing sugar
  • 1 tbsp vanilla essence
  • 185g plain flour
  • 50g corn flour
  1. Take butter out of fridge and let it warm up and soften (it should be so soft that you can barely feel it when you try to cut it
  2. Beat butter, vanilla essence and sugar together until smooth
  3. Sift plain and corn flour onto the butter
  4. Mix until combined (try not to over mix)
  5. Place the batter into a piping bag
  6. Pipe it into whatever shape you fancy onto a baking parchment paper in a metal baking tray
  7. To allow the piped biscuit batter to hold its shape better and don’t melt immediately in the oven, put the piped biscuits into the freezer for 30-40 minutes
  8. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  9. Bake the biscuits for 12-15 minute (or until pale golden)
  10. Remove from oven and let it cool on bench top for an hour (N.B. try not to touch the biscuits before they are cool, as these are VERY delicate and will crumble easily before they are cool)
  11. Sprinkle icing sugar and coco powder onto the biscuits if desired

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