Coconut Melting Moments

For the biscuits, line a baking tray with baking paper and preheat the oven to 160°C.

In a bowl whisk the very soft butter with the icing sugar and vanilla until smooth. Use a spatula to mix in the flour and custard powder and cocoa until you have a smooth dough.

Roll your dough out to ½ cm thick between two sheets of baking paper and chill in the fridge for 15 minutes.

Use a 5cm round cutter to cut 20 rounds of biscuit dough out, re-rolling the scraps of dough if needed.

Place the biscuits evenly on the lined tray and bake for 10-12 minutes, until slightly puffed. Leave to cool while you make the ganache.

For the ganache, place the chocolate in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Allow to sit for 5 minutes before stirring, ensuring the chocolate is fully melted. Set aside to cool for 10 minutes before using to assemble your biscuits.

For the icing, whisk everything together to create a thick but pipeable icing. Pour into a piping bag or prepare in a bowl and use immediately to assemble your melting moments.

To assemble, pipe or spoon a tablespoon of ganache on half of your melting moments. Spread or pipe a teaspoon of icing on top of the other half of the biscuits.

Dip the iced biscuit in the desiccated coconut to coat the icing in coconut, then sandwich an iced biscuit and a ganache biscuit together. Repeat for all the biscuits.

Decorate with coconut flakes, edible flowers and gold leaf, if using.

Store in an airtight container at room temperature and consume within three days.