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Lily's Melting Moments

Prep Time 20 mins
Cook Time 10 mins


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 160ÂșC, 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.