Very Vanilla Melting Moments

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Nothing beats a nice cup of tea and a bickie. I love these little buttery goodies, and my version, adapted from the ever so amazing Women’s Weekly “Old Fashioned Favourites” and a few other home grown versions of recipes.

Hope you enjoy these, they are quite easy to make. The vanilla icing is a guess job (just keep adding until a thick, spreadable consistency!!) so I didn’t write down quantities of ingredients, but you could very well google basic biscuit icing recipe.

Now, the icing. This recipe uses a bit of butter and vanilla but you can adapt to include a variety of different flavours, such as adding a little jam to the icing, strawberry or coffee essence even! You could also add in cocoa to the biscuits with a chocolate or peppermint flavoured icing! (Change cornflour amount to 100g and adding in 40g of cocoa. Add cocoa and/or peppermint essence to the icing- Simple!)

My secret (maybe???) ingredient in this recipe is a bit of custard powder… adds that extra touch of vanilla and ‘melt’ to the biscuits!

Note the large quantities of ingredients. This is to allow you have a decent amount of biscuits once joined, and in my family this suits very well considering the amount of baking we go through!!!

Very Vanilla Melting Moments

(Adapted from Australian Women’s Weekly’s ‘Sweet Old Fashioned Favourites’ and other home grown recipes in my cupboard!!)

500g butter

100g icing sugar

2 tsp vanilla extract
140g cornflour
500g plain flour
1tbsp custard powder
Vanilla Icing (about a tablespoon of butter, vanilla to your liking, gradually add in some icing sugar and combine, adding small amounts (go easy!) of hot/boiling water to combine further. (Mixture should be thick enough to hold it’s own when squished between the biscuits, but soft enough to actually spread and be squished! If you get what I mean here!!- Just ‘wing it’ you’ll be fine!!)
Preheat oven to 160C
Using an electric mixer, beat butter, icing sugar and vanilla until butter is light and fluffy.
Add in the custard powder and cornflour, beat again until combined. Add in flour and mix again until a smooth dough forms.
Roll dough into small balls on lined baking trays. The dough balls should be a little more than a heaped teaspoon size roughly- depends on how big you’d like your biscuits! Flatten the biscuits with a fork slightly.
These biscuits don’t expand a lot when baked, so you can squeeze more onto the 1 tray than other biscuits can.
Bake for about 10-15 minutes, or until firm to touch. You don’t want them too ‘golden’ in colour, as you won’t get as ‘melty’ melting moments! In fact, if you think they need longer they’re probably done! Leave them on the tray to cool and they’ll firm up a little more if you take them out then!
Eat, share and enjoy,
Kirra xo
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