White chocolate milk with raspberry melting moments

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.

Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. Zest the lemon.

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.

Sift the flour and corn starch then stir into the butter mixture along with the lemon zest until combined and soft.

Place the mixture into a piping bag fitted with a fluted nozzle.

Pipe 3cm rounds on to a lined baking tray, allowing room for spreading.

Place the tray in the fridge for 30 minutes then bake for 12-14 minutes or until golden. Cool on the tray.

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.

Sandwich the cookies together with the frosting. Store in an airtight container.

Serve with the white chocolate milk.