This shortbread recipe has a firm place in my book of favourites because it's so very easy to make, yet so delicate and delicious. Usually, Melting Moments involve piping rosettes onto trays, and later sandwiching two biscuits together with the filling, however, sometimes a girl has neither the time nor inclination to fiddle around with a piping bag, so I tend to just plop little 'rounds' of mixture on the trays. This time I also decided to make the biscuits à la Jam Drop style instead – with the filling dropped into a pre-dented hollow in each biscuit.
Here is the original recipe.
125g butter
1 teaspoon vanilla essence
2 tablespoons icing sugar
3/4 cup plain flour
1/4 cup cornflour
FILLING
30G butter
1/2 teaspoon vanilla essence
1/2 cup icing sugar
1 teaspoon milk
Beat butter, essence and sifted icing sugar in a small bowl with electric mixer until light and fluffy. Stir in sifted flours. Spoon mixture into piping bag fitted with a 3cm fluted tube. Pipe 3cm rosettes about 3cm apart onto lightly greased oven trays. Bake in moderate oven about 10 minutes or until lightly browned. Cool on trays. Join biscuits with filling.
Filling: Beat butter, essence and sifted icing sugar in small brown until light and fluffy. Beat in enough milk to make mixture spreadable.
Makes about 20.
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