Melting Moments
This Melting Moments recipe gives you the ultimate melt-in-your-mouth biscuits with a passionfruit icing center that balances the buttery biscuits perfectly.
Servings 11 sandwich biscuits
Calories 553kcal
Ingredients
Biscuits
- 200 grams / 7 ounces butter softened and cubed
- 75 grams / ¾ cup confectioner’s/icing sugar
- 4 grams / 2 teaspoons vanilla extract
- 120 grams / ¾ cup plain flour
- 120 grams / 1 cup cornflour
Passionfruit filling
- 1 fresh passionfruit seeds and juice only
- 14 grams / 1 tablespoon superfine/caster sugar
- 25 grams / 2 tablespoons butter softened
- 187 grams / 2 cups confectioner’s/icing sugar
- 25 grams / 1 ½ tablespoons milk
- ¼ teaspoon sea or kosher salt
- ¼ teaspoon vanilla extract
- 5 grams / 1 teaspoon lemon juice
Instructions
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
Biscuits
- 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 teaspoon and roll in your palm.
- Place onto your baking tray and press to flatten to your preference.
- Press tines of 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 on a wire rack.
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, salt, vanilla extract and lemon juice 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!
Video
Notes
- Passionfruit: Fresh passionfruit was used as sourcing passionfruit syrup is not easy where I live. If you are able to source passionfruit syrup, simply substitute the fresh fruit with 30 grams / 1 ½ 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 the lemon juice 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 with dairy free and add a tablespoon amount and then teaspoon amounts to the icing, so as to ensure it does not become too runny.
- Ice Cream Scoop/s: The scoop used here creates medium cookies with a diameter of 4 centimeters / 1.6 inches. With the same scoop half filled with frosting used for putting the icing into the center of our biscuits.
- How Melting Moments and Yo-Yo Biscuits are different: They are eerily similar, however, yo-yo biscuits are made with custard powder which gives them a more yellow hue whilst melting moments are made with cornflour or cornstarch.
- How cornflour/starch works in this recipe: 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.
- Best stored: Store in an airtight container at room temperature. They should stay fresh for about 1 week. If you live in a humid climate, adding a sheet of parchment paper between layers can help prevent them from sticking together.
Nutrition
Calories: 553kcal