In a medium sized bowl whisk together the flour, corn flour and salt. In the bowl of a stand mixer or large mixing bowl, rub orange zest and icing sugar together with the back of a spoon so the oils get into the sugar and you can smell the orange.

Add the butter or margarine and using the stand mixer or hand held mixer, beat the butter and sugar until creamy and smooth.

Beat in the vanilla essence and orange juice. Add the flour mixture and beat until just incorporated. Cover and refrigerate the batter for an hour or until firm.

Preheat an oven to 180˚C/ 350˚F and line baking sheets parchment or baking paper.

When batter is firm, scope about a tablespoon into your palm, form into ball and place the dough on the prepared baking sheet. Press lightly with a fork. Do the same for the rest of the dough, spacing them apart on the baking sheet.

Bake for about 10 - 14 minutes or until the edges of the cookies just start to brown. The cookies will look plain and very soft, like it is uncooked. Remove from oven and allow to cool for about 3-5 minutes. Transfer the melting moments to a wire rack to cool completely.

Melt chocolate in a double boiler. Dip each completely cooled melting moments half way into the chocolate and place on a baking sheet lined with parchment or baking paper. Sprinkle with orange zest if desired and place in cool place or the refrigerator to help the chocolate to set.

Store baked melting moments in an air tight container for up to seven days. Unbaked melting moments dough can be stored in the freezer for three months.