Melting moments are an Aussie classic shortbread biscuit that melts in your mouth. Two shortbread biscuits sandwiched together between a zingy not too sweet lemon filling. One bite and they melt in your mouth. Melting moments are made with 6 simple ingredients; butter, flour, cornflour, icing sugar, vanilla and lemon. My recipe is with non-dairy butter, so I could share this sweet treat with vegan friends.
Homemade melting moments are much easier to make than they look and I think that they taste much better than store-bought ones.
What's the difference between a melting moment and a yo-yo biscuit?
Melting moments are made with cornflour (cornstarch) and yo-yos are made with custard powder. My recipe is made with cornflour so they are melting moments.
This melt-in-your-mouth biscuits recipe has been inspired by Donne Hay in Australia however, I have tweaked it slightly used non-dairy butter and changed the lemon filling quantities.
Takes = 30 minutes
Bakes = 10 minutes per tray
Makes = 10 to 12 sandwich style cookies double this recipe for more
- Unsalted softened butter or non-dairy butter – 175g (just under 3/4 cup)
- Sifted Icing sugar – 40g (1/4 cup)
- Vanilla extract (optional) – 1 tsp
- Sifted Plain flour (all-purpose or your choice) – 150g (about 1 cup)
- Sifted Cornflour (cornstarch) – 35g (1/4 cup)
- Softened Unsalted butter or non-dairy butter – 60g (1/2 cup)
- Sifted Icing sugar – 100g (2/3 cup)
- Lemon Juice – 1 tsp
- Lemon zest – 1 tsp
Preheat oven to 180°C (350°F). Line 3-4 baking trays with baking paper.
Whip butter, sugar and vanilla until light and fluffy. Then add in flours and beat until smooth and a dough forms. If your room is warm, place your dough in the fridge for 10-15 minutes.
Scoop out a teaspoon of dough and roll it into a ball and place on the prepared tray, spacing 2 cm apart (about two finger widths). Flatten the top gently with a lightly floured fork. Chill the formed dough balls for 5-10 minutes.
Bake for 8-10 minutes until edges are golden brown. Do not over brown. You may need to rotate the baking trays halfway through. Transfer to wire racks to cool completely.
Lemon filling: using a handheld beater, beat the butter, sifted icing sugar and lemon juice until fluffy and smooth. Chill the lemon filling in the fridge, while the biscuits are cooling. Then spread the filling onto the underneath part of the biscuits and then sandwich together with another biscuit. Store in a covered container for 3-4 days (if they last that long).