Get ready to indulge in some heavenly, buttery goodness with our Melting Moments recipe! These delicate, melt-in-your-mouth cookies are perfect for any occasion. With just a few simple ingredients, you can create a batch of these delicious treats in no time. Follow our step-by-step instructions and learn how to make these irresistible cookies today. Your taste buds will thank you!
If you know of melting moments then you’ve likely tried them, but in case you haven’t lets describe these unassuming sandwich biscuits.
Basically the most buttery biscuits on earth sandwiched between a delicious lightly fragrant icing flavored with passionfruit.
Though, the passionfruit isn’t essential and these can be flavored with lemon instead - a little acidic flavor lends itself well perfectly against the rich biscuits.
Why you’ll love these
These are the ultimate melt-in-your-mouth biscuits, honestly, this might be the best reason alone to make a batch.
Passionfruit creamy center
The sweet passionfruit filling is just enough to add a depth of flavor to the buttery biscuits.
Ingredients and substitutions for Melting Moments
- Butter: Unsalted butter is used here, but salted also works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: Confectioners or icing sugar dissolves into the cookies and icing, giving them a real melt-in-your-mouth texture. The superfine or caster sugar helps draw out the sugars in the passionfruit and dissolve to create a beautiful syrup. You could substitute with raw sugar. It is not recommended to substitute with brown sugar which would affect the flavor of the icing.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our biscuits the melt-in-your-mouth touch which differentiates them from shortbread.
- Salt: Salt adds dimension and balance to the passionfruit icing. Sea salt is best, but rock salt also works well.
- Passionfruit: Fresh passionfruit is used here as sourcing plain passionfruit syrup is not easy where I live, if you are able to source this, then simply substitute the fresh fruit here with 3 tablespoons of passionfruit syrup.
- Lemon juice and vanilla extract: The tang in the passionfruit is lost whilst making the syrup so the acidity from the lemon juice helps balance all the flavors evenly…without it your filling will be sweet and have a very shallow flavor. The vanilla extract works to add a slight depth of flavor to the syrup also.
- Milk: A small amount of milk doesn't just help add moisture to the icing, but the fat in the full fat milk adds creaminess also. Feel free to replace in equal measure here and add a tablespoon amount and then teaspoon amounts to the icing so as to ensure it does not become too runny.
See recipe card for quantities.
Equipment needed to make a batch
Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough and that icing.
Hand or stand mixer: To whip the butter and sugar, though this can be done by hand.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Ice Cream Scoop/s: The scoop used here creates medium cookies with a diameter of 6 centimeters / 2.36 inches and a smaller 1.97 inches / 5 centimeters scoop was used for putting the icing into the center of our biscuits.
FAQ’s for the best Melting Moments
Are Melting Moments and Yo-Yo Biscuits the same?
They are eerily similar, however, yo-yo biscuits are made with custard powder which gives them a more yellow hue than melting moments.
What does the cornflour do in these butter biscuits?
The amount of cornflour in these biscuits helps to prevent the development of gluten from the flour meaning they stay buttery and soft; giving them the melt-in-your-mouth texture we know and love.
More passionfruit recipes you'll love
Mousse de maracujá - Passionfruit Mousse
How to make Melting Moments:
Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
Place the butter, sugar and vanilla extract into a bowl and beat until pale and fluffy, approximately 4 minutes.
Add the flour and cornflour and combine on low until no dry portions remain in the edges of your bowl.
Scoop a piece of dough the size of a heaped tablespoon and roll in your palm.
Place onto your baking tray and press to flatten to your preference.
Press a fork into the top and center of your cookie and press firmly down.
Repeat, allowing 1 inch between each biscuit.
Place in the oven and bake until ever so lightly golden on the edges, but still pale, approximately 18 minutes.
Remove and allow to cool.
Meanwhile, for the passionfruit filling, place the passionfruit and superfine/caster sugar into a small saucepan and simmer until reduced, approximately 3 minutes.
Remove from the heat, pour into a small bowl and set aside.
Place the butter, sugar and salt into a bowl and the cooled passionfruit syrup together and whip until smooth and combined.
Scoop a heaped teaspoon amount and place into the center of one biscuit.
Take a second and press down from the center of your biscuit to spread the icing evenly.
Continue with the remaining biscuits until all are filled.
Serve up and dig in!
- Prep Time: 20 minutes
- Cook Time: 18 minutes per tray (ended up with 3 trays of biscuits)
- Total Time: 1 hour 15 minutes
- Yield: Makes 7 sandwich biscuits 1x
- Category: Cookies
- Cuisine: Australian, New Zealand
Melting Moments recipe gives you the ultimate melt-in-your-mouth biscuits with a passionfruit icing center that balances the buttery biscuits perfectly.
200 grams / 7 ounces butter, softened and cubed
75 grams / ¾ cup confectioner’s/icing sugar
2 teaspoons vanilla extract
120 grams / ¾ cup plain flour
120 grams / 1 cup cornflour
1 fresh passionfruit, seeds and juice only
14 grams / 1 tablespoon superfine/caster sugar
14 grams / 1 tablespoon butter, softened
230 grams / 2 cups confectioner’s/icing sugar
25 grams / 1 ½ tablespoons milk
¼ teaspoon sea or kosher salt
¼ teaspoon vanilla extract
½ teaspoon lemon juice
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter, sugar and vanilla extract into a bowl and beat until pale and fluffy, approximately 4 minutes.
- Add the flour and cornflour and combine on low until no dry portions remain in the base or edges of your bowl.
- Scoop a piece of dough the size of a heaped tablespoon and roll in your palm.
- Place onto your baking tray and press to flatten to your preference.
- Press a fork into the top and center of your cookie and press firmly down.
- Repeat, allowing 1 inch between each biscuit.
- Place in the oven and bake until ever so lightly golden on the edges, but still pale in appearance, approximately 18 minutes.
- Remove and allow to cool fully.
- Place the passionfruit and superfine/caster sugar into a small saucepan and simmer until reduced, approximately 3 minutes.
- Remove from the heat, pour into a small bowl and set aside.
- Place the butter, sugar and salt into a bowl and the cooled passionfruit syrup together and whip until smooth and combined.
- Scoop a heaped teaspoon amount and place into the center of one biscuit.
- Take a second and press down from the center of your biscuit to spread the icing evenly.
- Continue with the remaining biscuits until all are filled.
- Serve up and dig in!
Recipe by Roamingtaste
- Calories: 553 calories per biscuit
Keywords: eggless biscuits, australasian recipes, butter cookies
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