Old Favourite Melting Moments
- Replies 2
I couldn't say how many times I have made these using orange, lemon or passionfruit cream.
I originally used the women's weekly version and now I use recipetineats which is very similar, sort of an update version
Prep: 20minutes mins Cook: 15minutes mins Cooling: 1hour
makes 14
I originally used the women's weekly version and now I use recipetineats which is very similar, sort of an update version
Prep: 20minutes mins Cook: 15minutes mins Cooling: 1hour
makes 14
Ingredients
MELTING MOMENTS:
- 250g unsalted butter , softened
- 1 tsp vanilla extract
- 1/2 cup soft icing sugar , sifted (not PURE icing sugar, see notes)
- 1 1/2 cups plain flour
- 1/2 cup cornflour
LEMON ICING:
- 100g / 7 tbsp unsalted butter , softened
- 2 cups soft icing sugar , sifted (not PURE icing sugar, see notes)
- 2 tsp lemon zest
- 1 tsp lemon juice
PASSIONFRUIT ICING:
- 80g / 6 tbsp unsalted butter , softened
- 2 cups soft icing sugar , sifted (not PURE icing sugar, Note )
- 4 tbsp fresh passionfruit pulp , (not canned, too sweet)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180°C (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 thickness using a fork. Bake for 15 minutes, switching the trays at the 10 minute mark. Fully cool on trays.
- Sandwiching – Pipe or spread 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 hole. Use per recipe.
PASSIONFRUIT ICING:
- Same method as above for lemon icing.
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