Our team at Seasoned are always trying out new recipes for indulgent treats to bring in and share on course days (or simply just for a cheeky snack for a day in the office!) Here is an amazing biscuit recipe!

This time it was Jo’s turn to impress, and she sure didn’t fail with these delightful, one mouthful and their gone, melting moments. With a crumbly texture and a tangy taste, the biscuits are sandwiched together by a decadent, creamy filling that just make you want to devour more, and more and more.

They are that good, we now use them on our ‘Chocolate Baking Course’ with Great British Bake Off star, Brendan Lynch!

Melting Moments with Chocolate Buttercream filling


175g self raising flour

125g cornflour

50g icing sugar

225g butter, diced

Zest of one medium or large orange

1 tsp vanilla essence



Preheat the oven to 160C and prepare a few baking sheets.

Cream the softened butter and vanilla essence with an electric hand held mixer.

Place the flour, cornflour, icing sugar and orange zest in a bowl and mix with a hand whisk (or use a food processor and pulse for a few seconds).

Add to the creamed butter/vanilla and mix until it all comes together into balls of dough.

Using your hands, roll into small balls the size of a medium marble and place, spaced out, on the baking tins. Dip a fork in cold water and use to flatten the balls slightly.

Bake for 10-15 minutes. Remove carefully from baking tray and let them cool on a wire rack. (They are less fragile when they’re cool)


Chocolate Buttercream icing using cocoa powder

(Excellent for many other fillings and toppings)


110g/4oz  butter, softened

150g/5oz icing sugar

55g/2oz cocoa powder, sifted

½  tsp vanilla extract

3-4 tbsp milk



Cream the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar, sifted cocoa powder, vanilla extract and two tablespoons of the milk and beat until creamy.

Beat in more milk if necessary to loosen the icing. Spread a good teaspoon of the icing in the centre of one biscuit half.

Press the other half gently together to force the icing out towards the edge.

Will keep for 4-5 days in an airtight container.

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