As the name suggests these cookies just melt in your mouth. The buttery, crumbly cookies pair perfectly with the sweet vanilla filling and tart raspberry jam. A perfect afternoon delight and I promise they are easier to prepare than they look!
180g Butter Room Temperature
4 tbsp Custard Powder
4 tbsps Powdered Sugar
12 tbsps Plain Flour
1 tsp Baking Powder
2 tsps Vanilla Bean Paste
1 cup Powdered Sugar
100g butter, soft
3/4 cup raspberry jam
1.) Use an electric mixer to cream the 180g of room temperature butter.
2.) Sift in the custard powder and 4 tablespoons of powdered sugar and beat until the mixture is light and fluffy.
3.) Sift the flour and baking powder into the mix and stir to combine. The dough should be firm enough to roll into balls.
4.) Measure out about a tablespoon of mixture and roll it into a ball. You can coat your hands with plain flour if you need to stop them from sticking. If the mixture is too wet to roll you may need to add more flour.
5.) Place onto a cookie sheet and bake in a preheated oven set to 350 F or 180 C.
6.) While the cookies are baking add the butter, sugar and vanilla bean paste into a bowl and beat with electric mixer until light, fluffy and creamy.
7.) Allow the cookies to cool completely before spreading half of the cookies with the vanilla creme and half with the raspberry jam. Sandwich together and enjoy with your favorite cup of tea!