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?!
Lemon White Chocolate Melting Moments
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.