Melting Moments

Possibly my ideal shortbread-style cookies, these are tender and crumbly, with a melt-in-the-mouth texture. They also happen to be a cinch to make by hand, with nothing but a bowl and a spatula. You can fill these cookies with anything you fancy or have lying around or left over from other baking projects. I love them with a little lemon curd, a dollop of dulce de leche, or a little raspberry buttercream.

Makes 6 Sandwich Cookies

125g (4 1/2 oz/1 stick + 2 teaspoons) unsalted butter, softened

1/2 teaspoon vanilla bean paste

40g (1.oz/⅓ cup) icing (powdered) sugar

125g (4 1/2 oz/1 cup) plain (all-purpose) flour, plus extra for dusting

20g (3/4 oz/2 tablespoons + 1 teaspoon) cornflour (cornstarch)

Pinch of salt

6 heaped teaspoons jam, curd or buttercream, for the filling

Place the butter in a bowl and beat with a spatula until soft and creamy. Add the vanilla and icing sugar and beat together until smooth. Add the flour, cornflour and salt and mix until a thick, shortbread-like dough forms.

Line a baking tray (cookie sheet) with parchment paper. Using your hands, divide the dough into 12 equal pieces and roll them into balls. Place on the prepared baking tray, spacing them a little apart, and use a fork dipped in flour to flatten them slightly and leave an indent. Refrigerate for 20 minutes, or until the dough is firm. Meanwhile, preheat the oven to 180.C (160.C Fan) 350.F, Gas Mark 4.

Bake the cookies for about 15 minutes, or until pale golden brown around the edges and a touch paler on top. Set aside until completely cooled. Spread the underside of half the cookies with your filling of choice and sandwich together with the remaining cookies.

If stored in a sealed container, these cookies will keep for about 3 days.

This recipe is from Small Batch Bakes by Edd Kimber. If you liked this recipe, check out this chocolate meringue brownie recipe from Skinny Desserts by Kathryn Bruton