These traditional melting moment cookies are a beloved Australian Classic which is sweet and dainty, airy yet buttery, delicate and melts in the mouth that you’ll love with a cuppa! This is the best melting moments recipe EVER!
Lemon buttercream sandwiched between delicate biscuits makes the perfect accompaniment to your cup of tea!
WHAT ARE MELTING MOMENTS?
Melting Moments Cookies are a kind of shortbread sandwich cookie but they use corn flour(cornstrach), as the name suggests, they just melt in your mouth.
Traditional melting moments are super buttery and are two cookies joined together with a buttercream filling. The classic flavour is lemon, as in these ones, but they are often found in vanilla flavour too.
The buttercream filling in melting moments is typically a dry-ish filling as well, making these a cookie you eat with a cup of tea or coffee in hand. The perfect dainty, afternoon tea cookie.
WHAT ARE THE INGREDIENTS YOU’LL NEED?
Here’s a list of ingredients you’ll need to make these cookies,
- Unsalted butter: You’ll want this partly melted. Just add it to a microwave-safe bowl and heat until the butter is just about half melted.
- Vanilla extract: If desired, you can use any flavour you want!
- Icing/powdered sugar: Using icing sugar instead of caster or granulated sugar makes for a more soft, delicate cookie.
- Cornflour/cornstarch: To achieve a soft, melt-in-your-mouth texture we are using cornflour.
- All-purpose flour
- Salt
HOW TO MAKE THE COOKIES?
- Cream the Butter
- Add in powdered sugar, flour, cornstarch and salt and mix to combine.
- Roll dough into even size balls, a small golf ball size.
- Bake on a parchment lined baking sheet for 12 minutes, only until the edges just begin to slightly brown. They are a pale cookie.
- Make frosting while cookies bake and frost cookies when cool.
HOW TO MAKE LEMON BUTTERCREAM?
- The buttercream is just a simple case of mixing everything together and piping it onto your cookies.
- Sandwich the cookies together and serve.
TIPS FOR PERFECT MELTING MOMENTS:
- They should be small – a traditional melting moment is just a dainty little biscuit.
- The shape is always round with the marks of fork Lines in the top.
- Dip the fork in flour before pressing down on the cookies to stop them sticking.
- Make sure to bake them until JUST turning golden.
- Don’t overmix the cookie dough, you might get tough cookies instead of melt in the mouth cookies.
CAN I FREEZE THIS COOKIE DOUGH?
I don’t recommend freezing this dough. It tends to dry out in the freezer. But the cookies, once they’re baked, freeze really well.
CAN WE MAKE THESE COOKIES AHEAD ?
Yes, these can be made days in advance and will keep well
HOW TO TELL IF MELTING MOMENTS ARE COOKED?
Melting Moments are cooked when they are firm to the touch, but they won’t go brown like regular cookies. They usually take around 12 minutes to bake.
HOW TO STORE THESE COOKIES?
- In room temperature: Store them in an airtight container in a cool place for 4-5 days.
- In refrigerator: Store them in an airtight container for 5 days. To thaw, leave them at room temperature for half an hour.
- In freezer: Most biscuits and cookies freeze well. They can be placed in an airtight container or zip lock bag and frozen for 2-3 months. To thaw, leave them at room temperature for half an hour.
ARE MELTING MOMENTS GLUTEN FREE?
Not typically, no.
ARE MELTING MOMENTS AND YOYOS THE SAME?
No, but they are very similar. Originating in Australia, Yoyo biscuits are made using custard powder while melting moments are made using corn flour (cornstarch).
HOW TO MAKE MELTING MOMENTS:
Ingredients:
FOR THE MELTING MOMENTS BISCUITS:
1 cup unsalted butter, softened , 2 sticks
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup corn flour (cornstarch)
1 tsp salt
FOR THE LEMON BUTTERCREAM:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp vanilla extract, optional
DIRECTIONS:
FOR THE MELTING MOMENTS BISCUITS:
- Preheat the oven to 180C / 350F AND Line a large baking tray with baking paper.
- Beat together the butter and sugar until lightened and creamy. Add the vanilla and beat just to combine.
- Sift the dry ingredients over the butter then mix just enough to combine.
- Make a little balls of dough onto the baking trays at least 1 inch apart.
- Dip the fork in flour, then gently press down on top of each cookie to flatten slightly and give an indent of the fork tines.
- Bake for around 12 minutes or until just golden around the edges, turning the trays halfway. Transfer to a wire rack to cool.
FOR THE LEMON BUTTERCREAM:
- Add all ingredients to a bowl and beat until light and creamy. Scrape down the sides of the bowl as necessary.
- Spread or pipe some buttercream onto the flat side of half of the cookies, then top with another cookie.
- Sprinkle the biscuits with a little icing sugar to serve.
RECIPE NOTES:
- Dip the fork in flour before pressing down on the cookies to stop them sticking.
- Make sure to bake them until JUST turning golden.
- Don’t overmix the cookie dough, you might get tough cookies instead of melt in the mouth cookies.
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