Deliciously soft and buttery, these biscuits are sandwiched together with creamy vanilla buttercream. They will literally melt in your mouth.
Melting moments are a such a loved Australian treat! These old-school favourites are easy to make and perfect to share over a cuppa.
Tips for successful melting moments:
Make sure all ingredients are at room temperature.
Using a thermomix? I have included a step just for you in the method.
As much I love baking old school, these biscuits are so much easier when you mix them in the thermomix or food processor.
Use a tablespoon to scoop out the dough to form the balls so the sizes are consistent.
When pressing down the balls, use either your fingertips or a fork.
When the cookies come out of the oven let them cool 5 -10 minutes before touching them. The will be very soft and need to firm up before moving to a cooling rack.
Allow to cool 1-2 hours before sandwiching so they are completely cold. The longer you leave them to cool, the better!
Store these biscuits on an airtight container for up to 1 week
As always, keep in mind that different gluten free flour brands will yield different results.
I used my favourite flour from Gluten Free World and Westgold unsalted butter when baking these melting moments.
Recipe
Melting Moments
Makes 24 single or 12 sandwiched biscuits
Biscuit Ingredients
150 grams self raising gluten free flour, sifted
130 grams cornflour
Pinch of salt
250 grams unsalted butter, softened at room temperature
50 grams icing (powdered) sugar
1 teaspoon vanilla essence
Buttercream Ingredients
150 grams unsalted butter, softened
320 grams icing (powdered sugar)
1 teaspoon vanilla essence 1-2 teaspoons cream or milk, if needed
Method
Preheat the oven to 160 celsius.
Using your hands: Add the butter and sugar mix to a bowl and cream with the flour, butter, and cream together until evenly dispersed. Sift the flour and cornflour together, then add to the creamed butter and sugar. Mix until well combined and a smooth dough forms.
Using a thermomix: Add butter, vanilla essence and sugar and mix 15 seconds, speed 4. Scrape down the bowl and mix again, 5 seconds speed 4. Add the remaining ingredients and mix initially 4 seconds, speed 4. Then scrape the sides of the bowl and mix 10 seconds, or until the biscuit dough bcomes smooth. To ensure the butter is fully incorporated it is recommended you knead a few minutes further by hand.
Scoop the dough out into tablespoon sized portions and roll in to balls.
Place the balls on a baking sheet covered with parchment paper, spaced a few centimetres apart.
Flatten slightly with your fingertips or using a fork.
Bake the biscuits for 12-15 minutes, until lightly coloured.
Allow to cool on the tray before gently transferring to a rack.
When completely cold, gently drop or pipe the buttercream onto one cookie and then place another one on top to make a sandwich. TIP I prefer to pipe the buttercream because then I don't break any biscuits!
Store in an airtight container for up to one week. Do not refrigerate.
To make the buttercream
Using your hands: place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.
Add vanilla, half the sugar and beat until combined. Add the remaining sugar and the orange juice and beat until smooth.
Using a thermomix: Place all ingredients in the thermomix bowl, mix 30 seconds speed 4. Scrape the bowl and mix a further 10 seconds, speed 4.
Note: if too thick, add a little cream or milk and incorporate into the buttercream until you have the desired consistency.