A nostalgic childhood classic, the melting moment is traditionally a custard-flavoured shortbread-style cookie that’s sandwiched with vanilla buttercream (or passionfruit buttercream if you’re feeling fancy). The world is your oyster in terms of flavours here; buttercream is easily flavoured with anything you love.

INGREDIENTS
Makes 16

Biscuits
180g unsalted butter, softened
70g icing (confectioners’) sugar
200g plain (all-purpose) flour
60g custard powder

White-chocolate raspberry buttercream
100g white chocolate, melted and cooled
85g unsalted butter, softened
50g icing (confectioners’) sugar, sifted
1 tbsp freeze-dried raspberry powder

METHOD
Preheat the oven to 160°C fan-forced. Line two baking trays with baking paper. Using an electric mixer fitted with the paddle attachment, cream the butter and icing sugar until light and fluffy. Sift in the plain flour and custard powder. Mix until a soft dough forms.

Divide the dough into 32 evenly sized balls, using about 15g for each one. Place the balls on the baking trays, leaving space for spreading, and gently press down with the back of a fork to form the classic indentations. Bake the cookies for 15–18 minutes – they should appear to be dry and cooked through without becoming golden brown. Allow them to cool completely on the trays.

For the buttercream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed for 5–7 minutes or until the buttercream is light in colour and fluffy. Sandwich the cookies in pairs, using about 1 tsp of the buttercream for each pair (or more if you’re feeling it – I’m not about to censor your buttercream use). You can pop these in the fridge for 1–2 hours to set that buttercream before diving in.

MIX IT UP
Nutella melting moments
Replace the custard powder in the cookies with 30g dark cocoa powder. When making the buttercream, leave out the white chocolate and the raspberry powder, and add 100g chocolate hazelnut spread (such as Nutella).Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith. Murdoch Books RRP $39.99