chai-spiced melting moments

250 grams butter, cubed and at room temperature
55 grams (1/3 cup) icing sugar, sifted
1 teaspoon vanilla essence
260 grams (1 3/4 cups) plain flour
50 grams (1/3 cup) cornflour
2 teaspoons cinnamon mixed with 1/4 cup castor sugar (or to taste)

Preheat oven to 160C. Line 2 baking trays with baking paper.
With electric beaters, beat butter, icing sugar and vanilla essence until pale and creamy.
Sift the flour and cornflour over the butter mixture. Beat on the lowest possible speed until just combined and a soft dough forms.
Lightly flour your hands and roll teaspoonfuls of mixture into small balls. Roll in cinnamon sugar mixture. Place on trays about 5 cm / 2 inches apart. Use a fork to flatten each ball to about 1cm thick.
Bake for 15 minutes or until cooked through. Cool on baking trays then transfer to a wire rack.

Filling
75 grams (4 tablespoons) butter, at room temperature
1 teaspoon vanilla essence
110 grams (2/3 cup) icing sugar, sifted (or more, to taste, once spices are added)
1 teaspoon ground cinnamon
1/4 teaspoon ground cardomam
1/4 teaspoon ground cloves

With electric beaters, beat the butter and vanilla essence until pale and creamy.
Add icing sugar and spices and beat until well combined. Add more icing sugar if you  like it a bit sweeter, as the cookies are not too sweet.

Assembly
Spread the base of a melting moment with filling, then place another on top.

Makes about 35 filled.
*Recipe adapted from ‘baking’ by Anneka Manning (the good taste collection).

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