Vanilla Melting Moments with Raspberry Cream


If my husband had to choose his favourite sweet in the whole wide world, this would be it.  He loves melting moments!  When we were newly married, he would constantly ask me to bake them as they were his favourite, and he would go on and on about how amazing his mother's biscuits were.  Needless to say, I was a little worried to bake them as I had a lot to live up to,  considering my mother-in-law is an amazing baker and country cook.  When I eventually plucked up the courage to make him my version, he absolutely loved them (and between you and me, I like to think that mine are his favourite - I hope they'll be yours too!)

Ingredients
125 grams unsalted butter, at room temperature
1/3 cup pure icing sugar, sifted
1 teaspoon vanilla bean paste
1 cup plain flour, sifted
2 tablespoons custard powder, sifted

Raspberry Cream
60 grams unsalted butter, at room temperature
3/4 cups pure icing sugar, sifted
1/4 teaspoon vanilla bean paste
1 tablespoon raspberry jam

Method
Preheat the oven to 160C.

Line two baking trays with baking paper and set aside.

Whisk butter, sugar and vanilla paste using an electric mixer until pale and creamy.  Stir in the sifted flour and custard powder until just combined and a soft dough forms.

Lightly flour your hands and roll a heaped teaspoon of the mixture at a time into balls.  Place them onto a baking tray approximately 5 cm apart.

Using a fork dipped in flour, gently flatten each ball to about 1cm thick.

Place trays into the oven and bake for 15 to 20 minutes, or until the biscuits are lightly golden in colour.

Remove trays from the oven and place the biscuits onto a cooling rack to completely cool.

In the meantime, make the raspberry cream.  Whisk the butter, sugar and vanilla paste until pale and creamy.  Add the raspberry jam and stir until combined.

To assemble the melting moments, spread the base of one biscuit with raspberry cream, then place another biscuit on top.  Repeat with remaining biscuits and cream.

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