Melting Moments

These melting moments are divine and will bring back some happy nostalgic memories!

Gluten Free | Nut Free

Makes 12 large or 18 small complete cookies

Ingredients

150g / 1 cup Anything But Ordinary Plain Flour

120g / 1 cup cornflour

230g / 1 scant cup butter

70g / ½ cup GF icing sugar

½ teaspoon vanilla

VANILLA CREAM

60g / ¼ cup butter

100g / ¾ cup GF icing sugar

1 teaspoon vanilla

1 teaspoon milk

Method

Preheat oven to 160 degrees Celsius. Line some cookie trays with baking paper.

Sieve Anything But Ordinary Plain Flour and cornflour. Beat the butter, icing sugar and vanilla until light and fluffy. Add the flours and mix well.

Pinch off pieces of dough approx 16g (small) or 24g (large), roll into balls and place on trays. Using a flouredfork press each ball flat. A biscuit forcer can be used to make small star shapes that can be pressed directly onto the cookie trays without baking paper. (They lift off the paper with the pressing action.)

Bake small cookies for 10-12 minutes and large for 15 minutes, rotating trays half way. They will be a pale colour and shouldn’t brown.

Cool trays on wire racks. If biscuit forcer has been used, after a few minutes, using a spatula gently move each cookie a little to loosen from tray. These cookies are rather delicate so handle carefully.

Transfer to an airtight tin once completely cold. Keeps for 4-5 days. Sandwich together with Vanilla Cream when ready to serve.

VANILLA CREAM

Beat butter until creamy. Gradually add sifted icing sugar and beat til smooth. Add vanilla and milk and beat again. Store in the fridge and soften before carefully joining the Melting Moments with Vanilla Cream.