Rich and buttery, these pretty shortbreads are delicious with a touch of zesty lemon. They earn their name from the large amount of fat they contain, which allows them to almost magically melt in the mouth. Orange or lime zest would make a great variation in place of the lemon zest, as would swopping the white chocolate filling for sweet raspberry jam, chocolate spread or flavoured butter creams like passionfruit or lime. They would also be mind-blowing with my caramelised white chocolate! I adore this recipe so much and shamefully often forget about it when I'm making a batch of cookies to fill the tin. They are just to-die-for and I don't think there is a person on this planet that would not close their eyes in sheer bliss when biting into one. A melting moment indeed.
|Photography by Christelle Botha for Zone magazine|
Lemon white chocolate melting moments
175g butter or margarine, softened slightly1/4 cup icing sugar
1 tsp vanilla extract
1 cup cake flour, sifted
1/4 cup corn flour sifted
Zest of 1 lemon
100g white chocolate, melted
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