Melting Moments with Passionfruit Cream (Thermomix Method Included)

I LOVE melting moments!!!! I love the butteriness of them, how when you bite into them, they literally do melt in your mouth! Well, they are supposed to! I have found that every time I purchase one of these delicious morsels that they are hard and don’t really melt at all… You would think that I would get use to purchasing food that doesn’t quiet live up to my standards, but honestly I am always disappointed.

Melting Moments

I would like to think that, everyone who makes food would put the same sort of love and care into their food that I do, but alas…it is not so! So I resort to always making my own… because then at least if I am not happy with the result it is my own fault! LOL!

This recipe makes 48 large biscuits (tablespoonful), which makes 24 large melting moments. You could make them smaller if you choose (teaspoonful) which makes 96 small biscuits and 48 small melting moments.

Melting Moments

Ingredients – Biscuits 

500g butter (softened)

8 tablespoons icing sugar (120g)

3 cups plain flour (480g)(gluten free plain flour works just as well)

8 tablespoons cornflour (85g)

Ingredients – Passionfruit Icing

150g Philadelphia cream cheese (softened)

50g softened butter

2 – 3 passionfruits (approximately 40g of fresh pulp)

2 cups icing sugar (240g) You may need more depending on how liquid your passionfruits are.

Lemon juice (if needed)

Method – Biscuits

1. Preheat oven to 140°C and line two large trays with baking paper.

2. Beat butter and sugar until light and creamy.

3. Sift flour and corn flour together and add gradually.

4. Mix all ingredients well and place in a biscuit pusher or place tablespoonfuls of mixture into your hands and roll them into balls, then put onto trays, slightly squashing them with your hands. Finally, push down with a fork that has been covered with cornflour. **

Melting Moments

It is a very soft biscuit mixture.

5. Bake in the oven for 30 – 35 minutes

6. Cool on the tray for 10 mins then transfer to a cooling rack.

7. Eat the biscuits as is or place them together with passionfruit icing for melting moments!

**TIP: Please note that if you rolling the biscuits by hand, just make sure your hands are always covered with cornflour and the soft biscuit mixture will roll beautifully!

TIP: when making gluten free after cooking leave them out overnight for them to harden a bit before icing, this will make them much easier to handle.

Melting Moments

Before I forked them!

Method – Passionfruit Icing

1. Place all ingredients into a large bowl and mix well

2. Add a some lemon juice or more icing sugar to the mixture if you need to get the right icing consistency.

Melting Moments

3. Place icing in the fridge to cool.

4. Place a generous serve of icing on one biscuit and gentle place another biscuit on top!

5. Eat and Enjoy!

Thermomix Compatable for TM31, TM5 and TM6

TM5

1. Preheat oven to 140°C and line two large trays with baking paper.

2. Place butterfly into mixing bow and add softened butter mix 20 seconds/speed 4.

3. Scrape down sides and add icing sugar and mix 20 seconds/speed 4 scrape down the sides of the bowl and repeat.

4. Add cornflour and mix 10 seconds/speed 4.

5. Add half of the plain flour (gluten free flour) and mix for 10 seconds/speed 3,  scrape down the side of the bowl and add the remaining flour and mix for 20 seconds/speed 3.

Melting Moments

I often empty the mixture into another bowl to make it easier to roll!

6. Place mixture in a biscuit pusher or place tablespoonfuls of mixture into your hands and roll them into balls, then put onto trays, slightly squashing them with your hands. Finally, push down with a fork that has been covered with cornflour. **

7. Bake in the oven for 30 – 35 minutes

8. Cool on the tray for 10 mins then transfer to a cooling rack.

9. Eat the biscuits as is or place them together with passionfruit icing for melting moments!

**TIP: Please note that if you rolling the biscuits by hand, just make sure your hands are always covered with cornflour and the soft biscuit mixture will roll beautifully!

TIP: when making gluten free after cooking leave them out overnight for them to harden a bit before icing, this will make them much easier to handle.

 

Method – Passionfruit Icing

1. Place all ingredients except lemon juice mix 10 seconds/speed 6, scrape down the sides of the bowl and repeat.

2. Only add lemon juice or more icing sugar if the mixture needs a bit more liquid to get it to icing consistency or it is too runny because of your passionfruit.

3. Place icing mixture into the fridge to cool.

4. Place a generous serve of icing on one biscuit and gentle place another biscuit on top!

When you are making up the biscuits be gentle with them, as they are a fragile and break easily. With out the icing they are a very inexpensive plain biscuit that are great to have in the fridge. Once you have made them all up, grab a cuppa and enjoy one of these “Old Fashioned Favourite” biscuits of mine. It is a good idea to store these biscuits in an airtight container in the fridge as they are very “short” (full of butter) and will go off quickly in warmer temperatures.

Click here to buy this recipe and 9 others delicious biscuit recipes available for only $3.99 in my Biscuits eBook for you to download, so you have the recipe all the time. Or you could buy all of them for only $19.95 and have all my fabulous recipes on hand when ever you need them.

 

 

 

 

 

 

 

 

 

 

 

 

 

Please don’t forget, when you pop in, to say hello as I really value your comments and love to answer your questions!

Enjoy Irresponsibly and Happy Cooking!

 

 

 

 

 

 

 

 

Liz x

 

 

 

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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25 Comments

  1. Victoria Butler

    Hi Liz.
    I made my first batch in years thanks to a link from hotlyspiced prompted me after being repeatedly disappointed in cafe/shop bought versions (first time ever with passionfruit-
    delicious thank you for sharing!)
    I’m going to try making them again tonight for my birthday this wknd, GF so all my mates can also enjoy 🙂
    Question- I have a lot of trouble trying to keep my butterfly in position, on my TM5, wondering if you have any tips?

    Reply
    • Elizabeth Connolly

      Hi Victoria,
      I do find that with the GF Flour that they can be a bit more crumbly 🙂 but still tasty… what wouldn’t be with all that butter LOL!
      The best advise with the Butterfly is to make sure that it situated to the left of the large hump blade and then gentle turn to the left to lock it in! If you take the blade out…. underneath is a Thermomix symbol of which blade it need to go to the left of.. But it does just comes off sometimes as the food pushes it around… I hope that helps.
      Liz xx

      Reply
      • Victoria Butler

        Thank you Liz.
        I’ve had more luck with the butterfly after your comment and watching a YouTube tutorial was helpful!
        I had limited success with the GF version. After cooling the biscuits i found they were crumbling like sand, or at best leaving the middle/bottoms on the tray. I then left them overnight and in the morning they had hardened considerably allowing me to resurrect most of them. I’d recommend that to anyone who gets a bit disheartened! Also, I put the icing into the fridge to harden up a bit before sandwiching the biscuits together. I found this allowed me to manipulate it a bit better. Completed biscuits were then stored in the fridge until required and were loved by all!
        Thank you again for the recipe and the photos. So grateful for it!

        Reply
        • Elizabeth Connolly

          Thanks so much Victoria for all you helpful tips… I will direct my gluten free friends to the comments…!
          Liz xx

          Reply
  2. Sam

    Wow! Just made the biscuits and so delicious. So delicate I’m worried about putting on the cream. But amazing! So delicious! Thank you for sharing!!

    Reply
    • Elizabeth Connolly

      Thanks so much Sam… don’t worry about the cream that will be fine… you just have to be gentle… sorry it took so long to reply… but this just came up on my feed! Liz xx

      Reply
  3. Christine

    Failed for me 🙁 too buttery and biscuits crumbled.

    Reply
    • Elizabeth Connolly

      The best way to roll the buttery biscuits is with cornflour on your hands and then straight onto the tray they they spread fine in the oven!
      Liz xx

      Reply
  4. Geetha

    Hi. I tried the recipe today as I love melting moments but was especially wanting to try the passionfruit cream. I was able roll out the biscuits but they spread into flat round discs when baking -I popped the 2nd tray into the freezer before baking but they too spread out. Is there not too much butter for only 2 cups of flour? The 2nd half of the dough, I added more flour and it baked just fine.

    Reply
    • Elizabeth Connolly

      Hi… That is because there is 3 cups of plain flour to 500g of butter 🙂 they should roll into balls if you have corn flour on your hands… quiet easily… I’m glad you like them and they worked in the end! 🙂 Thanks for stopping by!

      Reply
      • Geetha

        …but your original recipe said 2 cups of flour. I had printed it out and tried making them so yesterday. You only corrected the recipe after my email….half that batch was spoilt.

        Reply
        • Elizabeth Connolly

          Im sorry Geetha, I didn’t change it, it has always been 3 cups 🙁 I have another blogger make them just a couple of weeks ago and hers turned out fine… not sure what happened, but I promise you I didn’t change the recipe. Liz xx

          Reply
  5. Helen Brat Williams

    Thank you for sharing this beautiful recipe so easy to make and makes enough biscuits to feed all my lot! They were absolutely yummy and my boys reckon one of the best!

    Reply
    • Elizabeth Connolly

      Thanks so much Helen… Yes I always try to make enough to feed a lot of people… it is always nice to share! Thanks for stopping by and saying Hello 🙂 Liz x

      Reply
      • Helen

        Thats great becasue l have 6 boys oops 5 boys and a hubby who love to eat lol l am going to use your recipes a lot! Keep up the great work love it 🙂

        Reply
        • Elizabeth Connolly

          LOL 🙂 Too Funny, my girlfriend says she has 4 kids… 3 and her husband 🙂 Liz x

          Reply
  6. cheri

    Never heard of melting moments before, they look delicious!

    Reply
    • Elizabeth Connolly

      Oh Cheri… you don’t know what you are missing… they ARE delicious 🙂 Thanks for stopping by! Liz x

      Reply
  7. A_Boleyn

    I’m not much of a cookie eater but I bet these simple looking cookies disappear in ‘moments’.

    I love the name of your blog, by the way. My cupboard is always full because I’m fearful that I won’t have what I need when inspiration strikes but I like knowing that I have a nice stock for when things are leaner. 🙂

    Reply
    • Elizabeth Connolly

      Thanks for stopping by and saying hi! I must admit, 90% of the time my cupboard is full because I’m always cooking and because of the staples, I can general make something out what appears to be nothing! Liz x

      Reply
  8. A_Boleyn

    I’m not much of a cookie eater but I bet these simple looking cookies disappear in ‘moments’.

    I love the name of your blog. My cupboard is always full because I’m always fearful that I won’t have what I need when inspiration strikes but I like knowing that I have a nice stock for when things are leaner. 🙂

    Reply
  9. Hotly Spiced

    I love melting moments and I agree, whenever you buy them in stores or even in cafes, they don’t melt! Your recipe looks divine. I’m not afraid of that amount of butter! And the passionfruit filling is wonderful. Great recipe, Liz xx

    Reply
    • Elizabeth Connolly

      Thanks Charlie… loving your holiday adventures too! I’m glad your getting a little time off! Liz x

      Reply

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