Melting Moments

Ingredients:

250g unsalted butter, room temperate
1/2 tsp vanilla bean paste
250g plain flour
85g icing sugar
40g custard powder
1/2 tsp salt

Filling
75g unsalted butter, room temperature
150g icing sugar
1 tsp vanilla bean paste
Pinch of salt
Raspberry jam

Method:

1. Preheat the oven to 160C (140C fan) and line two baking trays with parchment paper.
2. Place the butter and vanilla into a large bowl and beat together until smooth and creamy. Soft the remaining biscuit ingredients into the bowl and gently mix together until you form a uniform dough, this can easily be done by hand with a wooden spoon or with a stand mixer.
3. Using your hands roll the dough into small balls (I weigh these, 20g each) and place onto the prepared baking trays, leaving about 2 inches between each biscuit. Using a fork that has been dipped in flour press onto the back if each biscuit leaving an indent.
4. Bake the biscuits in the preheated oven for 20-25 minutes or until a light golden brown colour. Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Filling 

1. Place the butter into a large bowl and beat until smooth and creamy. Slowly incorporate the icing sugar. Once all has been incorporated add the vanilla and salt and beat together until light and fluffy. Place the filling into a piping bag fitted with a small plain round piping tip, about 1cm in diameter.
2. To finish the biscuit pipe a circle of the filling onto the base of half the biscuits, filling the centre with raspberry jam and finish by topping with a second biscuit.
3. Kept in a sealed container these will keep for about three days.