There are so many Margaret River Moments for me having travelled here so often throughout my life, these moments however are of the melt in the mouth kind and are absolutely scrummy! As my crazy man was out getting dirty on his bike I of course took to my Nan's kitchen searching through the ingredients for gluten free items (luckily I had previously stocked some) and decided to try something that I, well, had never tried before. Enjoy.

Gluten Free Scallywag Melting Moments

Delightfully soft, melt in your mouth shortbread biscuits sandwiched together with vanilla buttercream.

Ingredients

130g butter, softened

115g gluten free plain flour

45g gluten free icing sugar (or icing mixture)

50g gluten free custard powder

1-2tsp vanilla essence

Method

Preheat oven to 160deg. Line a couple of trays with baking paper.

Whip butter in mixer until pale and creamy.

Sift all other ingredients and add with vanilla, mixing together until a dough is formed. (now, I'm a bit of a sucker for raw mixture and this one is delicious, so taste it it will be a sweet custard/icing sugar flavour and the consistency of really thick frosting)

Roll balls of the mixture (I did small ones that were about 2cm diameter) onto trays keeping a good space between.

Squash slightly with a fork, note that dusting the fork in icing sugar should help the dough not stick to the fork!

Place in oven for 15minutes or until just cooked.

Once the cookies have completely cooled; about 30mins, you can make the frosting to stick them together.

The Squishy Bit for the Middle (Frosting)

50g butter, softened

100g gluten free icing sugar, sifted

1-2tsp finely grated lemon rind

3tsp lemon juice

Whip the butter in mixer until pale and soft.

Add all ingredients and whip togher until a soft frosting forms, make sure you scrape the sides down every now and then to get the butter down, as other wise there might be very butter tasting parts to the frosting. Once again, taste the frosting to see if there is enough lemon, if you think it is too thick add nother teaspoon of lemon juice.

Once the frosting is whipped to a light and fluffy consistency slather a little bit on one cookie and then squash together with another. Be careful not to use too much force here as the cookies can crumble! Complete the rest of the cookies.

Now I was very impressed with my little bowl of Moments, however it was a little small, it made approximately 13 moments (of about 3cm round) which will be perfect as a little gift, or just as an afternoon sweetener for the office or hell, for yourself on a long weekend!