Melting Moments

• 250g (8oz) butter, softened
• 1 teaspoon vanilla extract
• 80g CSR soft icing mixture
• 225g WhiteWings plain flour
• 75g WhiteWings cornflour
• 250g packet CSR All Natural Buttercream Icing Mix Vanilla
• 2 teaspoons CSR soft icing mixture, extra

1. Preheat oven to 160°C. Grease two oven trays; line with baking paper. 
2. Beat butter, vanilla and sifted icing mixture in a small bowl with an electric mixer until pale and fluffy. Transfer mixture to a large bowl; stir in sifted flour and cornflour, in two batches. 
3. With floured hands, roll rounded teaspoons of mixture into balls (you should have 40 balls); place 2.5cm apart on trays. Flatten each ball slightly with a floured fork into 4cm rounds. 
4. Bake biscuits for 15 minutes or until a biscuit can be pushed gently without breaking. Leave biscuits on trays for 5 minutes before transferring to wire racks to cool. 
5. Make buttercream according to packet directions. 
6. Sandwich biscuits with buttercream. Just before serving, dust with extra sifted icing mixture. 

Tip 

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.