This weekend I was caught up with the baking bug and so ended up making some Melting Moments. What are they? Two delicious shortbread biscuits sandwiched together with a sweet vanilla butter cream. What more do I need to say? I tried two batches, one with plenty of vanilla and the other, substituting lemon juice and lots of lemon zest to give them just the right amount of citrus twist.

Read on for the recipe.

Ingredients (biscuits):

• 175g self raising flour
• 125g cornflour
• 50g icing sugar
• 225g butter, cut into cubes
• 1 teaspoon vanilla extract

Ingredients (butter cream):

• 100g icing sugar
• 25g softened butter
• 1/2 teaspoon vanilla extract

Place the dry ingredients (self raising flour, cornflour, icing sugar) into a blender and process til smooth. Add the butter and vanilla and mix until it comes together – it should be a rather wet dough-like mixture. Roll into small balls the size of a large marble and place these onto a baking tray, pushing each down with the back the fork. Bake in a preheated 160 degree oven for 10-15 until still pale. Remove and cool on a wire rack.

For the butter cream, beat the icing sugar, butter and vanilla extract until you it comes to a light creamy mixtures. Sandwich the biscuits together with the butter cream.