Vanilla Melting Moments

These light, crumbly little biscuits literally do melt in your mouth and are absolutely divine.


  • for the biscuits:
  • 175 g self-raising flour
  • 125 g corn flour
  • 50 g icing sugar
  • 225 g butter (cut into pieces)
  • 1 tsp vanilla essence
  • for the vanilla butter icing:
  • 50 g butter (softened)
  • 125 g icing sugar (plus extra to dust)
  • 1/2 tsp vanilla essence


  1. Preheat the oven to 160°C (325°F/Gas 3). Place the self-raising flour, corn flour and icing sugar in a food processor and whiz for a second.
  2. Add the butter and vanilla essence and mix until it comes together.
  3. Roll the mixture into small balls the size of a large marble, and place on a baking tray (no need to line) with a little space in between them.
  4. Dip a fork in cold water and press down on each one to flatten slightly and score.
  5. Bake for 10–15 minutes until still very pale in colour but slightly firm.
  6. Remove carefully from the tray and allow to cool on a wire rack.
  7. Meanwhile, make the butter icing (I usually make this in the food processor bowl in which I have just mixed the biscuit dough).
  8. Mix all the ingredients until they come together.
  9. Keep at room temperature to remain soft.
  10. When the biscuits have cooled, place a butter knife in a cup of boiling water and use the warm, damp knife to spread the icing on one half (take care not to break the biscuits).
  11. Sandwich with another half.
  12. Dust with icing sugar.
  13. Rachel's handy tip:
  14. If you do not have a food processor, just rub the butter and vanilla into the dry ingredients in a bowl, then work with your hands until it comes together.
  15. Variation:
  16. Make single biscuits and brush with approximately 75g (3oz) melted chocolate.
  17. Top with small pieces of chopped crystallised ginger.


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