Privately, this is my most requested recipe! I make them with my daughter, Lily, and she likes to give them to special people! We adapted a very old recipe, most probably from the CWA [Country Women’s Association]. Let’s face it, this recipe is loaded with butter! please invest in the best butter you can find – it really makes a huge difference. I also added salt, and vanilla bean paste, and I like to beat the dough, and filling, really well so it is easier to pipe. If your piping skills aren’t up to scratch you may certainly portion the dough with teaspoons and roll into balls. If you do this, be sure to dip the prongs of a fork into icing sugar to imprint the tops! The two most important tips for this recipe is to make sure the biscuits are only JUST baked, this way they will be set, but ‘melt-in-your-mouth’. The other, and perhaps most important tip is that there should be a very generous amount of filling – I taught Lily that when you look at one of these finished cookies, the filling should be the same height as one of the cookies! We like to eat them chilled, mainly because we don’t have the will power to leave them out at room temperature!
Lily's Melting Moments
For the biscuits:
- 500 gm Butter unsalted, preferably cultured, room temperature
- 180 gm Icing Sugar pure, sifted
- 460 gm All Purpose / Plain Flour sifted
- 200 gm Custard Powder
- 5 gm Fine Sea Salt
For the filling:
- 200 gm Butter unsalted, preferably cultured, room temperature
- 200 gm Icing Sugar pure, sifted
- 100 gm Custard Powder
- 5 gm Vanilla Bean Paste
- 2 gm Fine Sea Salt
To make the biscuits:
- Preheat fan forced oven to 160ºC, and prepare cookie sheets by lining with baking parchment.
- To make the biscuits, cream the butter and icing sugar together using an electric mixer or beater. Once this mixture is pale and creamy, add the flour, custard poder and salt. Gently mix until just combined.
- Transfer the dough to a piping bag fitted with a star nozzle, and pipe the desired size onto prepared baking trays. [These are rich, so I suggest keeping them small, becasue they will be sandwiched!]
- Bake for 7-10 minutes or until just set. [They should not become golden, but their appearance should look dry, and you will be able to slide them on the paper with your fingers.]
To make the filling:
- While the cookies are cooling, make the filling by placing all the ingredients into the bowl of an electric mixer and mix well until pale and creamy.
- While the filling is beating, match pairs of cookies, leaving one up-turned. Ensure they are thoroughly cooled!
- Transfer the filling to a piping bag and pipe a generous amount onto one up-turned cookie, then top it off with another. [use this filling straight away, otherwise it will harden, and need to be beated again to soften]
- Allow the completed cookies to chill in order to set the filling.