Baking Blitz - Melting Moments

First, a disclaimer; there will likely only be one more 'Baking Blitz' after today. I have a new job (well, the same job, but in a different department, therefore a different building, therefore more than 4 minutes from home), so going home at lunchtime to bake and getting back to the office in under an hour will become somewhat less viable after next week. I have enjoyed the challenge, though, so am trying to think of ways to morph it into something else - ideas welcome!

I felt like making biscuits today - I think all that fiddly stuff for the high teas made me want a non-fuss recipe. Melting moments are a good Kiwi classic - I remember Mum making them by the bucketload for church fairs and the like when I was a kid - so I figured the Edmonds cookbook would stand me in good stead for this.

It was pretty much bang on an hour, though the cookies would have benefitted from a little more cooling time before being filled, as they got a bit melty and gooey. The recipe was pretty good but I used the Edmonds recommendation for the filling, which is what they call butter icing, which I'd call mock cream, and though nice was fluffier and butterier than I remember as melting moment filling - and I also think a hint of lemon flavouring might have made them super fantastic instead of just buttery sugary nom. Anyway...

Melting Moments (makes 10-16, depending on size)
Ingredients
200g butter, softened
3/4 cup icing sugar
1 cup flour
1 cup cornflour
1/2 tsp baking powder

Preheat oven to 180 C and line a baking sheet with baking paper. Cream butter and icing sugar until light and fluffy. Sift the remaining dry ingredients together then mix into butter and sugar. The dough will be very crumbly. Roll dough into small balls - they will grow a little in the oven and remember that you will sandwich two together so they shouldn't be too large. Press each biscuit with a floured fork to flatten. Bake for 10-15 minutes, until cooked.

Butter Icing
50g butter
1 cup icing sugar
1/4 tsp vanilla essence or lemon zest to taste
1 Tbsp hot water 

Cream butter until light and fluffy. Add vanilla, then gradually beat in icing sugar until smooth. Add water gradually until light and fluffy. Fill a piping bag with icing, and fill the cooled biscuits, sandwiching together immediately.