Make these classic melting moments for your next afternoon tea. We love this classic recipe, but you can mix it up with changing out either the filling or the biscuit too. Try these chocolate melting moments with coffee cream or if you love something a bit more fruity, we’re big fans of these passionfruit melting moments.
Ingredients
Method
Melting moments
Beat butter, essence and sifted icing sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flours.
Spoon mixture into piping bag fitted with a 1cm fluted tube. Pipe 3cm rosettes about 3cm apart onto lightly greased oven trays.
Bake in moderate oven about 10 minutes or until lightly browned, cool on trays.
Join cold biscuits with filling.
Filling
Beat butter, essence and sifted icing sugar in small bowl until light and fluffy. Beat in enough milk to make mixture spreadable.
Sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container at room temperature for up to 1 week.
Note
Are Melting Moments and YoYo biscuits the same thing?
There is a difference! Melting moments include icing sugar and cornflour to the dry mix, whereas YoYos use a custard powder. Both are equally delicious!
My biscuits turned out flat, why?
Your oven may be too hot. This can make your butter melt too quickly which means it spreads too quickly. Keep an eye on your oven temps when baking.
My biscuits cracked!
Again, you might need to check your oven temperature. These biscuits can also overcook very quickly so be sure to set a timer and keep a close eye on your biscuits!
Other filling ideas?
We love using passionfruit as an addition to the icing – if they’re out of season, try passionfruit pulp. Raspberries or rhubarb are also a delicious idea!