Melting Moments bring back memories of visiting my friends when I was growing up in Australia. My friends had “No Fuss” Mothers who worked in the kitchen and laundry all day. They didn’t have the flash kitchens we have today, no double ovens or microwaves. However they knew how to give their family a “Good Feed”. Roast Chicken was the highlight of the week on a Sunday Dinner which was really what we call lunch now. One of the biscuits that these women could bake were the Melting Moments. They weren’t usually in anybody’s lunch box but on those special occasions like birthdays, a plate of these specialities might appear. Well I decided to make them this week and they were a big hit even to those without the memories I have.
• 175g butter (6oz)softened
• 1/2cup icing sugar
• 1 teaspoon vanilla extract
• 11/4 cup plain (all purpose flour)
• 1/4 cup cornflour (cornstarch) sifted
• 60g butter, softened
• 1 cup icing sugar
• 2 teaspoon lemon juice
• 2 teaspoons finely grated lemon rind
Preheat the oven to 170 Place butter and icing sugar and vanilla in a bowl and beat until light and fluffy. Stir in flour, icing sugar and cornstarch. Place the mixture into a piping bag with a fluted nozzle. Pipe on to baking paper. They should be about 3cm or 1 inch round. Leave room for some spreading. Cook for 12 -14 minutes at 170 degrees C or until golden. Cool on trays. To make the filling place all ingredients into a bowl and beat until fluffy and creamy. When biscuits are cool pipe or spoon filling on to half of the biscuit and sandwich another of similar size and shape.
The trick with this recipe is to get the mixture right. It needs to be soft enough to pipe but no too buttery or it will melt when you bake it. The melting moment will be better to be left to cool on the tray or in the fridge before you handle them. They are very crumbly when warm. You can change the filling if you like and make it orange zest or vanilla.
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