White chocolate milk with raspberry melting moments

Australian 30 Mins Prep · 20 Mins Cook

1. To make the white chocolate milk, heat the milk in a saucepan until just below boiling point. Chop the white chocolate and add it to the saucepan along with ¼ tsp vanilla extract. Allow it to melt. Pour the milk into a jug and refrigerate until cold.
2. Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. Zest the lemon.
3. To make the cookies, cream 350g of slightly softened butter, 65g icing sugar and 1 tsp vanilla or almond extract in a bowl until light and fluffy.
4. Sift the flour and corn starch then stir into the butter mixture along with the lemon zest until combined and soft.
5. Place the mixture into a piping bag fitted with a fluted nozzle.
6. Pipe 3cm rounds on to a lined baking tray, allowing room for spreading.
7. Place the tray in the fridge for 30 minutes then bake for 12-14 minutes or until golden. Cool on the tray.
8. Meanwhile, make the raspberry frosting. Beat 90g of softened butter and 120g sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Fold in the jam for a marbled effect.
9. Sandwich the cookies together with the frosting. Store in an airtight container.
10. Serve with the white chocolate milk.

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