Who doesn’t love a Melting Moment biscuit! A delicious buttery biscuit with a cream filling. Now these biscuits are so good that they don’t need a filling. A couple of these butter biscuits go down vey well with a hot mug of tea, thank you very much! The cream filling is just an indulgent embellishment that adds another layer of flavour and texture to the biscuit when turned into a sandwich cookie.
These biscuits only need a few ingredients and are often called butter biscuits because the main actor is a cup of butter. They are also very easy to make and can be done from start to finish in 30 minutes. Melting Moments can be piped in many different shapes and decorated in any number of ways:
- sandwiched with jam, buttercream or melted chocolate
- dipped in chocolate
- dipped in chocolate and covered with finely chopped nuts
- eaten as an ice-cream cookie
These biscuits don’t necessarily need to be piped and can be rolled onto balls using your hands. The biscuit mixture is quite sticky because the of large amount of butter so use slightly damp hands and quickly roll into balls.
Something to keep in mind when piping is that the biscuit batter is thicker in colder weather and harder to pipe. Fill piping bag a little over a quarter way as this will make piping easier.
Ingredients for Biscuits
- 250 g or 1 c of room temperature butter
- 1/2 c sifted icing sugar
- 1 c self-raising flour
- 1 c cornflour
- pinch of salt
- 1 tsp almond essence
Method to make Biscuits
- Preheat oven to 180 degrees celsius.
- Line 2 baking trays with baking paper.
- Using an electric beater, beat butter and sifted icing sugar till pale, light and fluffy.
- Add almond essence and beat till combined.
- Add sifted flours and salt and mix with a wooden spoon or larger spatula till all ingredients are well combined into a soft mixture.
- Prepare piping bag with a large star tip and fill with biscuit mixture a quarter way through.
- If using hands, slightly wet hands and roll into ping pong size balls and slightly flatten. Space biscuits about 5 cm apart on baking sheet.
- Pipe stars, rosettes or any biscuit shape 5 cm apart.
- Bake for 12 – 15 minutes till very lightly golden, with the sides slightly darker.
- Cool completely before handling.
Almond Cream
- 125 g softened butter
- 1 1/2 c sifted icing sugar
- 1/4 tsp almond essemce
- 1-2 tsp milk or cream, if icing is very thick
- Beat butter, sifted icing sugar and almond essence with an electric beater till pale, smooth and fluffy.
- Add cream or milk if icing is very stiff and beat well.
- Using a flat palette knife, add a small amount of frosting to one biscuit and sandwich with another.
