- Step 1
Preheat oven to 160C/140C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Sift flour and cornflour over butter mixture. Using a wooden spoon, stir until just combined and mixture forms a soft dough.
- Step 2
Roll 1 level tablespoon of dough into ball. Repeat to make 32 balls. Place on prepared trays, 2cm apart, to allow room for spreading. Using a fork dipped in flour, flatten slightly to form a 4cm round. Bake for 12 to 15 minutes, swapping trays halfway, or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
- Step 3
Meanwhile, make Filling: Using an electric mixer, beat butter for 3 to 5 minutes or until light and fluffy. Add sugar. Beat until well combined. Transfer half the mixture to a separate bowl. Add strawberry essence. Stir until well combined. Tint pink. Add lemon and lime rind to remaining mixture. Beat until well combined. Tint yellow.
- Step 4
Spread the flat side of 8 biscuits with 1 teaspoon strawberry filling. Sandwich with 8 biscuits, flat-side down. Repeat with lemon-lime filling and remaining biscuits. Serve.
For a fancy twist, pipe cookie mixture onto baking trays using a 1cm fluted nozzle.
Store these Strawberry and lemon-lime melting moments in an airtight container in a cool, dark place for up to 3 days.