Melting moments

Cook: 10 mins
Melting moments

250g unsalted butter, softened

60g icing sugar, sifted

½ teaspoon vanilla extract

250g plain flour

60g cornflour

Red food colouring (the gel type works best)

Icing sugar, for dusting

For the filling

125ml full-fat or semi-skimmed milk

2 tablespoons plain flour

125g caster sugar

125g unsalted butter, softened

½ teaspoon vanilla extract, or less to taste

About 2 tablespoons seedless raspberry jam

2 baking sheets, lined with baking paper; a piping bag fitted with a star tube

Using a wooden spoon or electric mixer, beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few seconds. Sift the fl our and cornflour together into the bowl and mix until smooth.

Paint a straight line of red food colouring on the inside of the piping bag, from the tube to the opening of the bag. Spoon the biscuit mixture into the piping bag.

Pipe into 32 swirls on the baking sheet. Each swirl should be about 5cm across and 2.5cm high. Chill in the fridge or freezer for 15 minutes to firm. Meanwhile, preheat the oven to 180°C/350°F/gas 4. Bake the biscuits for about 12 minutes or until they are pale golden. Leave for a few minutes on the baking sheet to set slightly before transferring to a wire rack to cool.

To make the filling, heat the milk with the fl our in a small pan, whisking constantly until the mixture boils and thickens. Whisk over very low heat for a minute to cook out the taste of the flour, then pour the mixture onto a plate. Cover closely with cling-film to prevent a skin from forming and leave until completely cold.

Beat together the sugar and butter until very pale and fluffy – about 10 minutes by hand or 4 minutes with an electric mixer. Add the thickened milk mixture and beat until light, creamy and almost white. Add the vanilla. If the mixture is very soft, cover and chill until it is firm enough to pipe.

To assemble, spread a little jam on the bases of half the biscuits. Pipe small swirls of the filling onto the bases of the remaining biscuits and sandwich pairs together. Lightly dust with icing sugar.

This recipe is brought to you from 'The Great British Bake Off' by Linda Collister published by Random House

Makes 16 pairs

Cooking Time
10 minutes

Main ingredients
Flour, Sugar

Recipe Type
Party Food, Cakes & Baking, Entertaining, Cookies & Biscuits

Special Info
Nut free, Egg free, Pregnant Mums

Level of Difficulty

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