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Melting Moments


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(makes about 36)
250g salted butter, softened

150g pure icing sugar, sifted

1 tspn vanilla bean paste

250g plain flour

60g custard powder

pure icing sugar, to dust

For the filling: (or use the buttercream from 'rhubarb coconut cake')

60g unsalted butter, softened

150g pure icing sugar, sifted

20g raspberries

Preheat oven to 160°C


Whip the butter, icing sugar and vanilla until light and fluffy. Sift together the flour and custard powder and gently fold into the butter. Wrap and chill for about half an hour. Roll out to 2-3mm thick and cut into rounds. Place onto lined baking trays and bake for 12 to 15 minutes or until light golden. Transfer to a wire rack to cool completely.


For the filling: Beat the butter in a bowl until light and creamy add  the icing sugar. Stir in the raspberries. Spoon into a piping bag and pipe onto a cookie and then place another round on top. Repeat for all the cookies and then dust with icing sugar, arrange on a serving plate and enjoy with a cup of tea.