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Sunday, 20 March 2011

Melting Moments

I was in the mood for baking today. I also wanted to bake something quintessentially Australian...Melting Moments! These babies literally melt in your mouth in all their buttery goodness! And the rich creamy icing in between is to die for. They are very rich so I can only eat one at a time...probably a good thing! I adapted the recipe from my one of my fave cookbooks Kitchen by Marie Claire magazine. I substituted lemon juice for the passionfruit juice but that's only because I've never seen a passionfruit in Doha!

Melting Moments
from Marie Claire, Kitchen by Michelle Cranston


Biscuit dough
250g Unsalted butter, softened
1 tsp Vanilla extract
60g Icing sugar (confectioners sugar)
175g Plain flour
60g Corn flour

100g Icing sugar
100g Unsalted butter
1 tsp Passionfruit juice

1. Preheat oven to 170 deg C.
2. Beat butter, icing sugar and vanilla extract until soft and fluffy.
3. Sift together corn flour and plain flour and fold into butter mixture in two lots.
4. Line baking trays with non-stick baking paper
5. Roll 1 tsp of the cookie dough into balls and place on the baking tray. Ensure that the cookie dough are placed approximately 3cm apart from each other.
6. Bake in the oven for 12 - 15mins or until biscuits are a light golden.
4. Remove from oven and cool.

1. Beat icing sugar, unsalted butter and passionfruit juice until light and fluffy.
2. Place mixture into an icing bag.
3. Pipe icing (as much as you like) into one of the cookie halves and sandwich with the other half.*
4. Store in an air tight container.

Optional: Sprinkle some icing sugar on to the biscuits
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