Lemon white chocolate melting moments

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

Makes 12

175g butter or margarine, softened slightly

1/4 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

Preheat oven to 180°C. Line a baking tray with baking paper. Cream the butter, icing sugar and vanilla in a bowl until light and fluffy. Stir in the flour and corn flour until combined and soft. Place the mixture into a piping bag fitted with a fluted nozzle. Pipe 3 cm rounds onto lined baking tray, allowing room for spreading. Place the tray of biscuits into the fridge for 30 minutes for the butter to chill then bake for 12-14 min or until golden. Cool on the tray. Sandwich the cookies together with the melted white chocolate. Store in an airtight container.

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