With the festive season here, it’s time to get your mixing bowl out and bake up a storm – and these melting moments make a delicious addition to the Christmas table.
Whether you want to bake these biscuits to give as a Christmas food gift or simply want some treats to share with your loved ones, time spent in the kitchen can be restoring at this time of year.
Put on your favourite music, collect your ingredients, and in less than one hour you will have a batch of these indulgent festive biscuits ready to enjoy.
Passionfruit melting moments
With the tangy flavour of passionfruit paired with a sweet and buttery biscuit, these passionfruit melting moments will add a tropical twist to your Christmas baking.
Ingredients
250g butter, chopped
½ cup pure icing sugar
1 ½ cups plain flour
½ cup custard power
Filling
60g butter
1 cup pure icing sugar
1 tablespoon passionfruit pulp
Method
Preheat the oven to 150C.
Line baking trays with non-stick paper or use silicon baking mats.
Once the butter reaches room temperature, chop it into cubes and place in a mixer, beating the butter until it’s soft. Add icing sugar to the butter and beat again until combined. Then add the flour and custard powder, and gently mix through with a spoon.
Take a teaspoon of mixture and roll into a ball and place on a tray. Continue with remaining mixture.
Using a fork, gently press down on the biscuits to form a criss-cross pattern on the top.
Refrigerate for 10 minutes on the tray and then place in the oven.
Bake for 15 minutes or until very lightly brown. Remove from the oven and allow the biscuits to cool completely on a wire rack.
To make the filling, beat the butter and icing sugar together and add the passionfruit pulp.
Once the filling has reached a thick consistency, use a butter knife to spread on one biscuit and sandwich another biscuit on top.
The melting moments should be stored in an air-tight container in a dark, cool place.
Makes 24.
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Choc mint melting moments
For those who love the combination of chocolate and mint, these melting moments offer a rich yet fresh flavour and are a must-try.
Ingredients
250g butter, chopped
½ cup pure icing sugar
1 ½ cups plain flour
½ cup cocoa powder
Filling
60g butter
1 cup pure icing sugar
1 tablespoon cocoa powder
2 teaspoons peppermint essence
Method
Preheat the oven to 150C.
Line baking trays with non-stick paper or use silicon baking mats.
Once the butter reaches room temperature, chop it into cubes and place in a mixer, beating the butter until it’s soft. Add icing sugar to the butter and beat again until combined. Then add the flour and cocoa powder, and gently mix through with a spoon.
Take a teaspoon of mixture and roll into a ball and place on a tray. Continue with remaining mixture.
Using a fork, gently press down on the biscuits to form a criss-cross pattern on the top.
Refrigerate for 10 minutes on the tray and then place in the oven.
Bake for 15 minutes or until lightly browned. Remove from the oven and allow the biscuits to cool completely on a wire rack.
To make the filling, beat the butter and icing sugar together and add the cocoa powder and peppermint essence.
Once the filling has reached a thick consistency use a butter knife to spread on one biscuit and sandwich another biscuit on top.
The melting moments should be stored in an air-tight container in a dark, cool place.
Makes 24.
