Easy Melting Moments Recipe

I will always remember my first attempt at making Melting Moments biscuits, it was waaay back when I was still at primary school and during the school holidays I persuaded my Mum to let me bake something by myself.  I’m not sure exactly what I did wrong but instead of perfect buttery biscuits I some how ended up with a bubbling puddle of burnt biscuit dough.  Thankfully when I attempted this recipe a few years ago I had much more success and this easy Melting Moments recipe is now a regular in our house when I want to make something a little special.

Easy Melting Moments Recipe

Lauren

3.39 from 13 votes

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Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Cookies

Servings 14

Calories 0 kcal

Ingredients

  

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• ▢ 250 butter - softened
• ▢ ⅓ cup of icing sugar
• ▢ 1 teaspoon of vanilla essence
• ▢ 1 ½ cups of self raising flour
• ▢ ½ cup of custard powder
• ▢ 60 g of butter - softened
• ▢ ½ cup of icing sugar
• ▢ 1 ½ tablespoons of lemon juice

Instructions

 

• Line two baking trays with paper and preheat your oven to 180 degrees.
• Place 250g of the butter and a ⅓ cup of icing sugar into the bowl of an electric mixer and beat until it’s light and fluffy. With the mixer on a low speed, add the the vanilla essence and continue to mix until combined.
• Remove the bowl from the mixer stand and sift in the self raising flour and custard powered and mix with a knife to form a dough.
• Use a tablespoon to scoop up the mixture and shape into balls - you should have around 28.
• Place the balls onto your baking trays and flatten slightly with a fork before placing the trays into the oven to bake for 20 minutes or until the cookies are slightly golden.
• Allow the melting moments to cool slightly on the baking trays before carefully transferring to a wire rack to cool completely.
• Once they have cooled, it’s time to make the filling. Add 60g of softened butter, ½ cup of icing sugar and 1 ½ tablespoons of lemon juice to the bowl of an electric mixer and beat until the mixture combines and is light and creamy.
• Smear a little of the filling on the bottom of one biscuit before sandwiching it together with another.

Nutrition

Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

1.  Line two baking trays and preheat your oven to 180 degrees.

2. Place 250g of softened butter into your Thermomix bowl with the butterfly attachment and whip for 20 seconds on speed 4.

3. Add 60g of icing sugar and vanilla essence before mixing for a further 10 seconds on speed 4.  Scrape down the sides and mix for another 15 seconds on speed 4.

4. Add the self raising flour and custard powder to your Thermomix bowl (butterfly removed) and mix for 10 seconds on speed 3.  Scrape down the sides of the bowl with a spatula and mix for a further 15 seconds on speed 3 or until combined.

5.  Use a tablespoon to scoop up the mixture and shape into balls before placing onto your prepared baking trays and lightly flatten with a fork – you should make around 28 biscuits.

6. Place the baking trays into the oven and cook for 20 minutes or until the biscuits are slightly golden on top.

7. Cool the melting moments on the baking trays for 5 minutes before carefully transferring to a wire rack to cool completely.

8. To make the filling, place 60g of softened butter, 80g of icing sugar and lemon juice into a clean Thermomix bowl.  Mix for 10 seconds on speed 6 before scraping down the sides and mixing for another 10 seconds on speed 6.

9. Smear a little of the filling on the bottom of one biscuit before sandwiching it together with another.

This recipe makes around 14 biscuits and if you have more will power than us they will last for around a week when stored in a sealed container.

What baking fails have you had in the past?