The Best Melting Moments

These biscuits ring true to their name - they literally melt in your mouth. Feel free to make them in gargantuan proportions (if you feel like pretending you are a cafe owner), but I prefer them in bite size pieces.

Biscuits
250g butter
1/2 cup (80g) icing sugar
1 tsp vanilla extract
1 1/2 cups (225g) P flour
1/2 cup (75g) cornflour
Butter Cream
80g butter
2/3 cup (110g) icing sugar
1 tsp finely grated lemon rind
1 tsp lemon juice

Preheat the oven to moderately slow (160 degrees). Line three baking trays with parchment.
Beat the butter, sifted icing sugar and vanilla with an electric mixer until pale. Stir in the combined sifted flour in two batches.
With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour and press down lightly onto each biscuit to flatten slightly.
Bake in oven for about 15 minutes or until biscuits are a pale straw colour. Stand the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
To make butter cream, beat the butter, icing sugar and rind in a small bowl with an electric mixer until pale and fluffy. Beat in the juice.
To serve, sandwich two biscuits with a teaspoon of the butter cream. Dust with a little extra sifted icing sugar.

Source: Jules, Australian Women's Weekly