From Rachel’s Favourite Food at Home, by Rachel Allen.
These are such crumbly, sweet, comforting, cute, and of course vanilla and melting biscuits. I used to like them when I was little, either as a single biscuit with pink or blue icing on top or sandwiched as here with a butter cream icing. I used to make them a lot when I was a teenager and then they must have fallen out of the cooking habit, replaced with the pursuit of caramel and chocolate. I have ordered them with coffee when out, but these are not a biscuit that fairs well in tea rooms or coffee shops, well not any I’ve found anyway!
Last year before Christmas I was watching Rachel Allen on her TV series of the same name and she made these. It was like a light bulb lighting up a food memory and I thought ‘I’ve got to make them NOW’. So I did and they disappeared so quickly I had to make more. So last night the urge came again, and here they are. I hope that my little girl will grow up with the same fond memories that I have of these delicious, often forgotten, gorgeous vanilla biscuits.
Vanilla Melting Moments
175g self raising flour
50g icing sugar
225g butter, cut into pieces
1 teaspoon vanilla extract
Vanilla Butter Cream:
50g butter, softened
125g icing sugar
½ teaspoon vanilla extract
Preheat the oven to 160 C/ (325 F) Gas mark 3. Place the flour, cornflour and icing sugar in a food processor and whizz briefly to mix. Add the butter and vanilla and whizz until it comes together (a minute or two, I do it slowly). Roll into 40 small balls the size of a large marble. Place trays on (no need to grease or line) and flatten down a bit with a fork. Bake for 10-15 minutes until still very pale in colour but, slightly firm. Remove carefully and cool on a wire rack.
Keep the same bowl in the processor and whizz the ingredients for the butter cream until they come together. Sandwich the biscuits with the butter cream. Makes 20.