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!
Gluten-free Passionfruit Melting Moments
For the biscuits:
- 8.8 oz butter, softened
- 8.1 oz plain flour (I used gluten-free flour blend)
- 3.1 oz icing sugar (confectioner’s sugar)
- 3.5 oz cornflour (corn starch)
- 1 teaspoon finely grated lemon rind
For the passionfruit filling: (All ingredients need to be same temperature)
- 2.1 oz butter, softened
- 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
For the biscuits:
- 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.
For the passionfruit filling:
- 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!).
11 thoughts on “Gluten-free Passionfruit Melting Moments”
Oh, wow! These look absolutely to die for! Passion fruit is one of my all time favorite flavors. Pinning these for the future!
Mine too! Pity they cost an arm and a leg to buy!
I make (Yo Yo’s ) Melt in Moments
But have never made Gluten free
the only 2 things I have changed in your recipe
20 gms Cornflour
40gms Gluten free Custard Powder
too make up the 60gms.
and it works BEAUTIFULLY 🙂
Yum! Love a good yoyo too! Great that you adapted it to suit. 🙂
These were delicious! A perfect consistency, light and melting – just the way I hoped they would turn out! Thanks for the recipe!
Great to hear Heather!
Just tried your recipe, I normally bake yo-yo biscs but needed to cook for someone gluten intolerant. Had to cook for 25 minutes on 150c fan forced. The only change was to beat the butter and icing sugar together first which made the mix finish moist which is easier to roll.
Thanks great recipe.
Glad you enjoyed Wendy!
Mine were a total disaster. I followed the recipe and weighed everything exactly. I used gluten free plain flour but maybe it should have been self raising g gluten free flour. The mixture was very wet and didn’t go lumpy like yours. They rolled into balls and it lightly pressed them with a fork. Instead of rising they spread out and went flat. Very fragile snd just fell apart. What did I do wrong?
Hi Maree. I’m sorry to hear the recipe didn’t work well for you. You don’t need self-raising flour, as the cookies don’t rise. I don’t understand how the mixture was wet when you are simply beating butter together with dry ingredients. Sorry, it’s got me flummoxed. 🙁
I’ve made these before and they are absolutely amazing, but I am considering them for a wedding afternoon tea where I need to make things completely in advance. Just defrost and serve.
Can these be frozen when already filled with icing?