100g unsalted butter, at room temperature
50g caster sugar
1 tsp vanilla paste
150g self-raising flour, plus extra, to dip
Blanched almonds and glacé cherries
Vanilla buttercream icing, to serve lemon curd and whipped cream (optional)
Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.
Combine butter, sugar and vanilla in a bowl and whip until very light and creamy. Add flour and mix
in gently until a dough forms. Roll into 16 balls and arrange on prepared tray.
Dip a fork in flour, then press on the surface of each ball to flatten. Press a blanched almond or glacé cherry into top of each biscuit. Leave an even number plain to make melting moments. Bake for 18-20 minutes, until golden, then cool on a wire rack.
Sandwich 2 biscuits with vanilla buttercream icing to make melting moments.
To make a cheat’s pie, follow Steps 1 and 2 but press dough into base of a 16cm pie dish, then bake for 18-20 minutes. Fill with lemon curd and serve with whipped cream.