I seem to be doing a lot of baking lately. I think it’s because I find it comforting; the perfect way to de-stress from the demands of daily life. And, then to share what you’ve made with your friends and family… well it’s the icing on the cake really, pardon the pun.
Here’s yet another retro recipe to add to the ‘Kiwi Favourites’ pile – the Melting Moment. A fave from way back, these modest little cookies can still be found in cafes – generally piled high in a glass jar – next to the more glamorous cakes and slices. They’re easily overlooked, but have to be tasted to be appreciated.
The biscuit is akin to the lightest shortbread and, not surprisingly, melts in your mouth. But, the joy of this little morsel is really down to its (often lemon flavoured) butter cream filling, providing the perfect contrast to the crumbly biscuit.
This delightful recipe from Taste.com.au takes the simple Melting Moment up a notch by adding fragrant passionfruit in with the lemon filling.
I made a couple of changes to the recipe. Firstly, I converted it to gluten-free by using a standard gluten-free flour blend, so that everyone could enjoy them. I also doubled the biscuit recipe, while keeping the filling recipe the same, based on all the user reviews which said there were too few cookies, and way too much filling. As it turns out, they were absolutely right, and I’ve changed the recipe accordingly.
Oh, and by the way, if you’re wondering whether these are the same as ‘Yo-yos’ – they are… almost. Yo-yos are a slight variant on the Melting Moment, in that they they include custard powder in the filling to impart a more custard-y flavour.
If you’ve never tried these delicious little cuties or, if like me, you have fond childhood memories of them, do yourself a favour and bake a batch. Enjoy!
- 250g (8.8 oz) butter, softened
- 230g (8.1 oz) plain flour (I used gluten-free flour blend)
- 90g (3.1 oz) icing sugar (confectioner's sugar)
- 100g (3.5 oz) cornflour (corn starch)
- 1 teaspoon finely grated lemon rind
- 60g (2.1 oz) butter, softened
- 150g (5.2 oz) pure icing sugar (confectioner's sugar)
- 1 passionfruit (I used two passionfruit, and added more icing sugar to thicken)
- 2 teaspoons lemon juice
- Preheat oven to 160°C (320°F). Line an oven tray with baking paper.
- Use an electric mixer to beat butter until pale and creamy. Sieve the flour, icing sugar and cornflour and add it, along with the lemon zest to the butter. Beat at the lowest setting (mine has a 'fold' setting) until just combined, or stir with a wooden spoon. NB: The mixture will look dry and not form into a ball - that's how you want it.
- Hand-roll teaspoonfuls of mixture into walnut-sized balls (I weighed each piece to between 18-20 grams (0.63-0.70 oz) each).
- Place balls on lined tray, about 3cm (1.5 inches) apart. Use a fork dusted with cornflour (I found the cornflour wasn't necessary) to gently flatten to about 4 cm (1.5 inches) in diameter.
- Bake for 15-20* minutes until firm to the touch (their colour will barely change). Set aside on the tray to cool.
- In an electric mixer beat the butter until pale and creamy. Add the icing sugar, passionfruit pulp and lemon juice and beat until well combined. NB: If the mixture is too liquid, add more icing sugar; if it's too thick, add more passionfruit or lemon juice.
- Place filling in a small piping bag fitted with a fluted nozzle. Pipe a little filling onto the underside of a biscuit, then sandwich with a second biscuit. Repeat with remaining biscuits and filling.
- Store the biscuits in a sealed container in the fridge - when ready to serve, take them out for about 15-20 minutes so that the filling softens a little (though we loved ours straight out of the fridge!).
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting