Melting Moments | RecipeTin Eats

Shortbread biscuits sandwiched with lemon icing. Melting Moments are a timeless Australian cafe favorite! True to their identify, they actually “soften” in your mouth. They’re delectable!

Melting Moments – flashback!

I’m fairly certain Melting Moments is among the first baked items I ever tried to make. The recipe from the Girls’s Weekly “Greatest Ever Recipes” cookbook revealed again within the 1970’s or 1980’s which, to today, remains to be my all time favorite cookbook. It holds such sentimental worth, being the very first cookbook I ever owned. (Truly, “owned” is a little bit of a free time period given I stole it from my mom. 😂)

The recipe I exploit as we speak relies on the unique Melting Moments recipe from this cookbook, although the ingredient portions and mixing technique has been barely tweaked for what I believe is a greater “soften in your mouth” texture.

Additionally, the unique recipe referred to as for star formed biscuits to be half dipped in chocolate then sandwiched with orange buttercream frosting, as pictured above. Nowadays the favored cafe selection is obvious biscuits joined with lemon frosting which is what I’m sharing as we speak.

Substances in Melting Moments

Melting Moments are shortbread cookies joined along with lemon buttercream frosting. Whereas some recipes name for custard powder to make the cookies extra yellow, I personally want the flavour with out imitation custard flavour. 🙂

The cookies

• Flour – Simply plain / all-purpose flour.

• Cornflour / cornstarch – That is what provides shortbread cookies the signature tender “crumbly” texture.

• Icing sugar (tender) / powdered sugar – That is the sweetener for melting moments which supplies the cookies the signature shortbread cookie texture (bizarre sugar makes them tougher).

  ⚠️ Australia – Get packets labelled “SOFT icing sugar” or “icing sugar combination” not pure icing sugar (packet labelled as such). Mushy icing sugar is sugar combined with cornflour/cornstarch, tapioca that’s used for fluffy frostings. Pure icing sugar (packet labelled as such) is made with 100% sugar solely and is used for icing that units exhausting, like royal icing.

• Unsalted butter – Softened to room temperature which is (technically!) 17°C / 63°F. Don’t let the butter soften an excessive amount of else the dough is a bit more tough to roll into balls.

• Vanilla extract – For flavour. Extract is healthier than imitation essence. I wouldn’t use vanilla beans or vanilla bean paste for this objective – it’s a waste!

lemon ICING

Older-style recipes, akin to the unique Girls’s Weekly recipe, tended to make use of icings which aren’t as creamy however firmer and a bit crumbly. Nowadays, the cafe variations use buttercream frosting which is tender, creamy and fluffy, with the commonest being lemon flavoured. In order that’s what I exploit in my recipe. Nevertheless, I’m additionally together with a passionfruit model too!

• Unsalted butter – Softened to room temperature so it may be whipped right into a fluffy frosting.

• Mushy icing sugar / powdered sugar – As famous above, remember to get tender icing sugar! When you use pure icing sugar the frosting won’t be tender and fluffy, it units exhausting.

• Lemon – Each zest and lemon juice.

For a passionfruit frosting, you have to passionfruit pulp (contemporary, not canned, it’s too candy) plus a little bit of lemon to stability out the flavours.

make melting moments

1. Cream butter – Place butter, vanilla and icing sugar in a bowl. Beat for 1 minute till easy and fluffy, beginning on low velocity to keep away from an icing sugar cloud-storm.

2. Dry in dry in 3 tons – Add 1/3 of the cornflour and flour, then stir it in with a rubber spatula. As soon as the flour is included, add half the remaining cornflour and flour, stir in, then repeat. The combination is a a bit softer than normal cookie dough, nevertheless it shouldn’t be pourable.

3. Scoop 1 tablespoon of the combination onto the trays – 28 mounds in complete. A cookie scoop with a lever is helpful right here!

4. Roll – Then roll into balls utilizing flippantly floured fingers to stop the dough from sticking. As talked about above, this dough is a bit softer that typical cookie dough.

5. Flatten with fork – Use a fork dipped in flour to press the balls all the way down to 1 cm / 0.4″ thickness.

6. Bake for quarter-hour in a 180°C / 350°F (160°C fan-forced) oven, switching the tray cabinets and rotating on the 10 minute mark. The cookies needs to be very pale golden, not browned.

7. Absolutely cool on the trays.

8. Lemon icing – In the meantime, make the lemon icing. Beat the butter first till creamy, then steadily add the icing sugar, beginning on low with the hand-held beater to keep away from a snow-storm. Add the lemon zest and juice, then beat on excessive for two minutes to make the frosting good and fluffy!

9. Sandwich the melting moments collectively with lemon frosting. A piping bag makes quick work on this in addition to making the perimeters of the icing good and tidy, however you may simply unfold with a spoon or knife.

10. Refrigerate 1 hour – You’ll be able to eat the cookies immediately however the frosting will likely be a bit tender so it squirts out while you chunk into the cookies. So to scale back squirt-age, I prefer to refrigerate the melting moments for 1 hour to set the frosting. Then carry to room temperature earlier than consuming which softens the frosting once more, nevertheless it’s nonetheless not as tender as when freshly made so it gained’t squirt out as a lot.

    (I actually by no means thought I’d use the phrase “squirt” a lot in a single paragraph. What has change into of me?? 😂)

Why do-it-yourself tastes higher

Make these for afternoon tea, for a bake sale, for guide membership with your pals. Or, simply because do-it-yourself Melting Moments actually are that a lot better than mass-produced retailer purchased ones. Sure, I actually did purchase some so I may let you know that the cookies aren’t as “soften in your mouth” and the frosting is often dried out slightly than creamy inside.

However the factor that bothers me essentially the most is that many retailer purchased cookies aren’t made with butter however as a substitute use more economical fats choices like vegetable shortening which don’t have any flavour. Butter is what makes these so good!!

I hope you get an opportunity to make these one among nowadays. They are surely particular! – Nagi x

Watch the right way to make it

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Melting Moments

Creator: Nagi

Prep: 20 minutes minutes

Cook dinner: 15 minutes minutes

Cooling: 1 hour hr

Candy

Australian

Servings14 cookies (sandwiched)

Faucet or hover to scale

Recipe video above. These particular cookies are an Australian cafe favorite. Shortbread cookies joined with lemon buttercream frosting, they’re fantastically buttery, lemony and true to their identify, actually “soften in your mouth” in contrast to some other cookie I do know!My cookies are beneficiant sized as a result of I like them huge: 6cm / 2.4″ diameter, 3.5-4cm / 1.5″ thick. I would not go any bigger (an excessive amount of cookie) however be at liberty to go smaller!

Directions

• 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 till easy and fluffy (begin on low to keep away from an icing sugar cloud-storm).

• Dry in 3 tons – Stir in cornflour and flour in 3 tons utilizing a rubber spatula. (ie add 1/3 of flour + cornflour, stir in, repeat twice extra).

• Scoop 1 tablespoon of the combination onto the trays (cookie scoop helpful right here), then roll into balls utilizing flippantly floured fingers (to stop it from sticking). You must have 24 – 28 balls.

• Bake – Press down into 1 cm / 0.4″ thickness utilizing a fork. Bake for quarter-hour, switching the trays on the 10 minute mark. Absolutely 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 is so tender, it squirts out!). Then take away from the fridge half-hour previous to serving.

Lemon icing:

• Cream butter – Place butter in a bowl and beat with an electrical mixer on medium excessive for 1 minute till easy and fluffy. Add 1/3 of the icing sugar, then beat in beginning on low and rising to excessive (to keep away from snow-storm!). Repeat one other 2 instances.

• Beat 2 minutes – Add lemon zest and juice. Then beat on excessive for two minutes till fluffy. Switch to piping bag, snip finish off to make a 1cm / 1/2″ gap. Use per recipe.

Recipe Notes:

 1.Butter US measurement – You’ll want 17 tbsp of butter for this recipe which is 2 sticks + 1 tbsp.
2. Icing sugar kind – When you’re in Australia, don’t get pure icing sugar, units exhausting like for royal icing. Get packet labelled SOFT icing sugar or “icing sugar combination”, or test the elements and guarantee there’s both cornflour/cornstarch, tapioca or related in addition to cane sugar/sugar.
Storage – Maintain in an hermetic container for 4 to five days. It’s greatest to retailer within the fridge however carry to room temperature earlier than serving. Although if it’s pretty cool climate, you may simply maintain within the pantry.
Diet per Melting Second. Keep in mind, these are generously sized! 🙂

Diet Data:

Energy: 335cal (17%)Carbohydrates: 36g (12%)Protein: 2g (4%)Fats: 21g (32%)Saturated Fats: 13g (81%)Polyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 54mg (18%)Sodium: 4mgPotassium: 22mg (1%)Fiber: 0.4g (2%)Sugar: 21g (23%)Vitamin A: 625IU (13%)Vitamin C: 0.1mgCalcium: 8mg (1%)Iron: 1mg (6%)

Key phrases: melting moments

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Lifetime of Dozer

This occurs a thousand instances a day. You’ll be able to see how a lot he loves it. 😂