Do you ever have one of those days when you finally sit down at the end of it, and a hot drink just isn’t enough of a treat? It isn’t quite what you want. I mean, coffee always seems that much better with chocolate on the side, and a cup of tea is extra comforting accompanied by a biccie.
So, as I sat down with a nice hot cup of English Breakfast tea the other afternoon, it just didn’t feel right. It was one of those days. I needed a biscuit. There were packets of biscuits in the cupboard, but I really felt like something homemade. Something that would crumble and melt in my mouth. Something sandwiched together with buttercream.
And I knew just how to rectify that problem. Baking was instantly put on my to-do list for the following day. Melting Moments, of course.
Melting Moments are a little bit like Monte Carlos. Remember the ones that I made a little while back? Apologies…I may have carried on a little bit about tea and biccies in that one too. It just supports my point really…tea is so good with a biscuit!
Anyway, Melting Moments and Monte Carlos, I guess they can be classified as cousins. Monte Carlos contain coconut, making them that little bit sturdier. Whereas Melting Moments do just as their name suggests. They melt in your mouth.
I have made melting moments a couple of times before, but they have never been as melting-ish moment-ish as I like. The recipes I have tried previously used custard powder, but what makes these ones a little bit different to those is that they contain cornflour instead. This time, I certainly found the right recipe. They were just how I hoped they would be.
Recipe from Women’s Weekly Old Fashioned Favourites
For the biscuits
115g unsalted butter
1 tsp vanilla essence
2 Tb icing sugar
3/4 C plain flour
1/4 C corn flour
For the buttercream
1/2 tsp vanilla essence
1/2 C icing sugar
1 tsp milk
1. Preheat oven to 180 degrees Celsius.
2. Beat cream, essence and sifted icing sugar in a bowl with an electric mixer until light and fluffy.
3. Stir in the sifted flours.
4. Take a small teaspoon (not heaped) of mixture, roll in your hands to make a ball and place on a lined baking tray. Dip a fork in plain flour and use this to slightly flatten the ball of mixture.
5. Continue with the rest of the mixture, placing biscuits about 5cm apart.
6. Bake in oven for approximately 10 minutes or until lightly browned. Cool on trays.
7. To make the icing: beat the butter, essence and sifted icing sugar in a small bowl until light and fluffy, and beat in enough milk to make mixture spreadable.
8. To assemble biscuits: join two biscuits together with the filling.
Recipe yields approximately 18 small sandwiched biscuits.
Have I tempted you enough? Go on. Try one with a nice big cup of tea.