Vanilla Custard Kisses

When I first saw this recipe in my Women's Weekly "Cakes" book, I thought that it was a recipe for "Whoopie Pies." Whoopie Pies are unknown in Australia, in fact, I only learnt about them through blogging.  So it follows that when I actually baked them, they were not a whoopie pie at all.  Instead, they are a delicious cross between biscuit and cake; a borderline "Melting Moment" if anything.  I really like these little kisses because you can just pop one in and not feel weighed down or guilty.  They are, however, really yummy so who can really ever stop at one?

Ingredients
125g butter, softened
1/2 cup caster sugar
1 egg
1/3 cup plain flour
1/4 cup self-raising flour
2/3 cup cornflour
1/4 cup custard powder
1 tsp vanilla extract

Ingredients for Vienna Cream Filling
60g butter, softened
3/4 cup icing sugar
2 tsp milk

Method
Preheat the oven to 160 degrees (fan-forced) and grease 2 oven trays.  Beat butter and sugar with electric mixer until smooth and creamy; beat in egg.  Stir in sifted dry ingredients in 2 batches.  Spoon mixture into piping bag fitted with 1cm tube.  Pipe 3cm diameter rounds of mixture, about 3cm apart, onto trays.  Bake for 10 minutes or until golden or golden brown for a crunchier biscuit.  Loosen and then let cool on trays.  Meanwhile make vienna cream by beating the butter until white as possible, then beating in half the icing sugar; beating in the milk, and then the rest of the icing sugar.  Sandwich the cold cakes with vienna cream and dust with extra sifted icing sugar if desired.