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This recipe is straight out of one of those old Australian Women’s Weekly cookbooks – hand’s up who has one? I have like, a gajillion of them but ‘Beautiful Biscuits’ is my favourite and obviously this recipe was in it because these are just that – beautiful! The shortbread is rich and buttery which is how they earned their name because with so much butter, they almost magically melt in your mouth. I don’t think there is a person on this planet that would not close their eyes in sheer bliss when biting into one – and speaking of things that are sheer bliss, the addition of the lemon zest and white chocolate in these biscuits is the perfect pairing for the Haute Cabriere Chardonnay Pinot Noir which is loaded with with citrus, vanilla and peaches. Who said cookies and wine don’t go together?!

You know what else goes together? These melting moments and the delectable-looking Cauliflower Couscous with Salmon Trout and Horseradish Dressing that Sarah Graham (A Foodie Lives Here) has made. In case you missed my Chocolate Truffles post, we’ve paired up with Haute Cabriere to create some even more perfect pairings with their iconic Unwooded Pinot Noir and Chardonnay Pinot Noir wines.
So why not invite some friends over for lunch and serve up our perfect pairing or heck if you don’t feel like sharing do what I did and bake up a batch of these cookies and polish off the bottle of Chardonnay Pinot Noir on your own*. Now that’s my idea of a melting moment!

Lemon White Chocolate Melting Moments

Makes 20


350g butter, softened slightly

1/2 cup icing sugar

1 tsp vanilla extract (almond extract is also delicious)

2 cups cake flour, sifted

1/2 cup corn starch (Maizena), sifted

Zest of 1 lemon

200g The Kate Tin 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, cornstarch and lemon zest 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.


TIP Don’t skip the chilling time in the fridge – the massive amount of butter in this recipe means that the biscuits need to be cold to avoid them spreading flat.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.