top of page

Melting moments



180 grams salted butter (room temperature)

60 grams icing sugar (sifted)

60 grams custard powder  (sifted)

1 teaspoon baking powder

180 grams plain flour  (sifted)


Raspberry jam

Buttercream (recipe linked)




  • Preheat your oven to 180°C.

  • Line two oven trays with baking paper.

  • Cream butter for a few minutes in an electric mixer with paddle attachment.

  • Add icing sugar and custard powder and mix until combined.

  • Sift the baking powder and flour together then add to the dough and mix well. Wrap the dough tightly in glad wrap and refrigerate for 20-30 minutes.

  • Roll out on a lightly floured surface until around 4 millimetres in thickness. Cut into desired shapes using a knife or cookie cutter.

  • Bake for 8-10 minutes or until light golden.

  • Stand on trays 5 minutes to cool before transferring to a wire rack to cool completely.

  • Match the biscuits into evenly sized pairs, spread one with jam and one with buttercream.

  • Sandwich together.


bottom of page