Melting Moments
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Cooling
1 hr
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Servings
14 cookies (sandwiched)
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Calories
335 kcal
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Course
Dessert
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Cuisine
Australian
Melting Moments
Description
This recipe produces Melting Moments characterized by a soft, crumbly biscuit texture achieved through a dough enriched with plenty of butter, vanilla, icing sugar, all-purpose flour, and cornstarch. The dough is portioned and formed into balls, then pressed flat before baking until lightly golden. The cookies are allowed to cool fully to maintain their delicate structure.
Two icing options provide contrasting flavors—a lemon butter icing with zest and juice offers bright acidity, while the passionfruit butter icing includes fresh pulp and lemon juice for a tropical twist. These frostings are piped onto half the cookies, then sandwiched with the remaining cookies and chilled to set. This layering enhances the crumbly cookies with sweet, tangy creaminess.
Melting Moments are elegant tea-time treats or dessert accompaniments that pair well with hot beverages. The recipe notes advise soft icing sugar for good consistency and proper butter amounts for ideal texture. Cookies can be stored in an airtight container for up to 5 days and brought to room temperature before serving. Measurements clarify butter quantity in US terms.
Ingredients
Melting moments:
- 250g (2 sticks + 1 tbsp) butter softened (Note 1, unsalted
- 1 tsp vanilla extract
- 1/2 cup icing sugar sifted (not PURE icing sugar, Note 2, soft, aka powdered sugar
- 1 1/2 cups all-purpose flour also called plain flour
- 1/2 cup cornstarch or cornflour
Lemon icing:
- 100g / 7 tbsp butter softened, unsalted
- 2 cups icing sugar sifted (not PURE icing sugar, Note 2, soft, aka powdered sugar
- 2 tsp lemon zest
- 1 tsp lemon juice
Passionfruit icing:
- 80g / 6 tbsp butter softened, unsalted
- 2 cups icing sugar sifted (not PURE icing sugar, Note 2, soft, aka powdered sugar
- 4 tbsp fresh passionfruit pulp , (not canned, too sweet)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180°C / 350°F (160°C fan-forced). Line 2 trays with paper.
- Cream butter - Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute until smooth and fluffy (start on low to avoid an icing sugar cloud-storm).
- Dry in 3 lots - Stir in cornflour and flour in 3 lots using a rubber spatula. (ie add 1/3 of flour + cornflour, stir in, repeat twice more).
- Scoop 1 tablespoon of the mixture onto the trays (cookie scoop handy here), then roll into balls using lightly floured hands (to prevent it from sticking). You should have 24 - 28 balls.
- Bake - Press down into 1 cm / 0.4" thickness using a fork. Bake for 15 minutes, switching the trays at the 10 minute mark. Fully cool on trays.
- Sandwiching - Pipe frosting onto half the melting moments, then sandwich with remaining cookies.
- Set - Refrigerate for 1 hour to set the frosting (else it's so soft, it squirts out!). Then remove from the fridge 30 minutes prior to serving.
Lemon icing:
- Cream butter - Place butter in a bowl and beat with an electric mixer on medium high for 1 minute until smooth and fluffy. Add 1/3 of the icing sugar, then beat in starting on low and increasing to high (to avoid snow-storm!). Repeat another 2 times.
- Beat 2 minutes - Add lemon zest and juice. Then beat on high for 2 minutes until fluffy. Transfer to piping bag, snip end off to make a 1cm / 1/2" hole. Use per recipe.
Passionfruit icing:
- Same method as above for lemon icing.
Notes
- Use 17 tablespoons (2 sticks plus 1 tablespoon) of unsalted butter for the biscuit dough.
- Select soft (not pure) icing sugar containing cornflour or tapioca for best texture.
- Store cookies in an airtight container for 4 to 5 days; refrigeration is recommended but room temperature before serving.
- These melting moments are generously sized per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies (sandwiched)
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335cal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 4mg | 0% |
| Potassium | 22mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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