Make Melting Moments, adding 1 teaspoon of finely grated mandarin rind to the butter mixture in step 2 and using rind and juice in the buttercream instead of the lemon. (You can also use orange, blood orange or grapefruit when in season.)
Chocolate & caramel melting moments
Make Melting Moments, reducing plain flour to 1¼ cups (185g) and adding ¼ cup cocoa when sifting the plain flour and cornflour. Omit buttercream and sandwich biscuits with 1 cup chilled caramel top ‘n’ fill.
Variations: Lime and Passionfruit
Lime melting moments
Make Melting Moments, adding 1 teaspoon finely grated lime rind to the butter mixture in step 2 and using lime rind and juice in the buttercream instead of lemon.
Passionfruit melting moments
Press pulp from 3 passionfruit in a fine sieve for 1 tablespoon juice; reserve seeds. Make Melting Moments, adding 2 teaspoons seeds with the flours. Omit lemon rind and juice in buttercream, use passionfruit juice instead.
1.Preheat oven to 160C/140 fan. Grease two oven trays; line with baking paper.
2.Beat butter, vanilla and sifted icing sugar in small bowl with electric mixer until pale and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour in two batches.
3.With lightly floured hands, roll rounded teaspoons of mixture into balls (you should have 40 balls); and place about 2.5cm apart on trays. Flatten slightly with a floured fork into 4cm rounds.
4.Bake about 15 minutes or until biscuits can be pushed gently without breaking. Leave biscuits on trays for 5 minutes before transferring to wire racks to cool.
6.Sandwich biscuits with buttercream. Just before serving dust with sifted extra icing sugar.
7.Beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy. Beat in juice until combined.
Sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container at room temperature for up to 1 week.