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.
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. **
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.
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.
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
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.
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.
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
Liz xx
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