Melting Moments Recipe

Melting Moments with my recipe.

Melting moments are one of my favourite sweet treats, and they are surprisingly easy to make too. Here is my recipe.

Ingredients:

Biscuits:

200g Butter

1 Cup Flour (Plain)

1 Cup Cornflour

3/4 Cup Icing Sugar

1/2 Teaspoon Baking Powder

Pinch Of Salt

Filling (traditional):

100g Butter

1/2 Cup Icing Sugar

1 Teaspoon Water

1/2 Teaspoon Of Lemon Juice

Steps:

{This recipe will make approximately 12 melting moments.}

Start by combining butter and icing sugar in a medium to large bowl and mix until fluffy, you willl want to ensure the butter is soft enough to do this. If you haven't got the butter soft enough, grating the amount you need into the bowl will make it easier to work with. In a separate bowl sift flour, cornflour, baking powder and salt until mixed well.

Combine both bowls together and mix well. You willl be left with a dry, crumb like mixture. Line a baking tray with baking paper or cover in a light layer of butter/grease/cooking spray to ensure biscuits will not stick to the tray.

Now you will want to squish it all together with your hands (make sure they are clean) and roll up large marble sized balls. If they are falling apart, wet your hands and try again, this will enable the mixture to form together easier.

Make 24 and place on 1 or 2 baking trays, space well. When you have done this, press down gently with a fork to flatten, when they bake off it will leave a nice texture on the biscuit.

Bake on 180°C for 20 minutes, just before they start browning. The biscuits will harden when taken out of the oven so if they are a little soft, it's okay. 

Place on a wire rack for a quick cool-down.

Mix icing ingredients together and when the biscuits have cooled, place a medium dollop of the icing mixture in the center (flat part of biscuit) and sandwich with another biscuit. 

You can also use various jams or ready made icing for the centers.

Tip; you can make 6 large melting moments by baking 12 larger mixture balls. If you do not have cornflour, substituting with fine semolina can achieve the same crumble-texture as cornflour does, or 2 1/2 cups of plain flour instead of just 1. You will probably need to use 50-100g extra butter to get to the right consistency.

Sift icing sugar over them and enjoy! :)