Melting moments

Possibly my ideal shortbread-style cookies, these are tender and crumbly, with a melt-in-the-mouth texture. They also happen to be a cinch to make by hand, with nothing but a bowl and a spatula.

MAKES 6 SANDWICH COOKIES PREP 10 MINS, PLUS CHILLING AND COOLING

COOK 15 MINS

✱ 125g unsalted butter, softened

✱ ½tsp vanilla bean paste

✱ 40g icing sugar

✱ 125g plain flour, plus extra for dusting

✱ 20g cornflour

✱ 6tsp (heaped) jam, curd or buttercream, for the filling

1 Put the butter in a bowl and beat with a spatula until soft and creamy. Add the vanilla and icing sugar and beat together until smooth. Add the flour, cornflour and a pinch of salt. Mix until a thick, shortbreadlike dough forms.

2 Line a baking tray with baking paper. Using your hands, divide the dough into 12 equal pieces and roll them into balls. Place on the prepared baking tray, spacing them a little apart, and use a fork dipped in flour to flatten them slightly and leave an indent.

3 Chill for 20 mins, or until the dough is firm. Meanwhile, heat the oven to 160C Fan/gas 4. Bake the cookies for about 15 mins, or until pale golden brown around the edges and a touch paler on top. Set aside until completely cooled.

4 Spread the underside of half the cookies with your filling of choice and sandwich together with the remaining cookies. If stored in a sealed container, these cookies will keep for about 3 days.

Per serving: 284 cals, 17g fat, 11g sat fat, 29g carbs